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–+ servings

Honey Jalapeno Cheddar Cornbread with Whipped Honey Butter

Soft and buttery honey jalapeno cheddar cornbread baked in an 8 x 8 pan and topped with fluffy whipped honey butter and flaky sea salt. An easy sweet and spicy side for chili night, game day, and Thanksgiving!
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16 slices

Ingredients

For the Cornbread:

  • 1 ¼ cups all purpose flour
  • ¾ cup cornmeal
  • 1 ½ teaspoons baking powder
  • 1 teaspoon fine grain salt
  • ½ cup unsalted butter melted
  • ¼ cup honey
  • 2 tablespoons granulated sugar
  • 1 cup buttermilk
  • 2 large eggs
  • 2 jalapenos diced
  • 1 cup shredded cheddar cheese
  • 1 jalapeno thinly sliced, for topping (optional)

For the Whipped Honey Butter:

  • ¼ cup unsalted butter room temperature
  • 2 tablespoons honey
  • Flaky sea salt for topping

Instructions

  • Prep the pan. Preheat your oven to 350 degrees F and grease an 8 x 8 inch baking pan with butter or nonstick spray. Get into the corners so every piece comes out clean.
  • Mix the dry ingredients. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. Give it a good whisk so the baking powder is evenly spread through the whole bowl.
  • Shred the cheese and dice the jalapenos. Shred your cheddar and dice two jalapenos nice and small. Take out the seeds and ribs if you want it on the mild side.
  • Mix the wet ingredients. In a separate bowl, whisk together the eggs, melted butter, buttermilk, honey, and sugar until smooth. Then stir in the diced jalapenos and the shredded cheddar.
  • Bring it together. Pour the wet mixture into the dry ingredients and stir until everything is just combined. A few little lumps are totally fine. Stop as soon as you do not see any more dry flour, because overmixing makes cornbread tough.
  • Fill the pan. Pour the batter into your greased pan and smooth the top. If you want, thinly slice a third jalapeno and lay the slices right on top. Totally up to you!
  • Bake. Bake at 350 degrees F for 30 to 35 minutes, until the top is golden, the edges are pulling away from the pan, and a toothpick in the center comes out clean.
  • Make the whipped honey butter. While the cornbread bakes, add the room temperature butter and honey to a stand mixer and whip for a full 5 minutes, until it is pale, light, and fluffy. Scrape down the bowl once or twice. Do not rush this part, the 5 minutes is what makes it so fluffy.
  • Butter and salt the top. The second the cornbread comes out of the oven, spread a little bit of the honey butter over the top and let it melt right in. Finish with a sprinkle of flaky sea salt.
  • Cool, slice, and serve. Let the cornbread cool in the pan, then slice it into 16 equal pieces. Serve it with the rest of the whipped honey butter on the side for anyone who wants extra. ENJOY!