Best Southern-Style Jalapeno Cornbread
Best Southern-Style Hot Honey Jalapeno Cornbread With Fresh Jalapenos is a delicious side-kick to chili or classic soup recipe of choice. Cornbread is a timeless food and a popular one in my home around the cooler months. Choose ingredients like Italian sausage to create jalapeno sausage, or fruit for apple cheddar, or just good ole hot honey. A sweet and savory swap for bread to every dinner meal!
If you love cornbread variations, try this Sweet Potato Cornbread
Why You'll Love This Best Southern-Style Jalapeno Cornbread
- Creamy and comforting texture
- Easy casserole-style recipe
- Perfect for meal prep
- Family-friendly and kid-approved
- Simple pantry ingredients
- Great for leftovers
If you love classic comfort dishes, try baked chicken thighs for another easy dinner option.
Key Ingredients You'll Need
- 1 cup all-purpose flour (or gluten free flour)
- 1 cup yellow cornmeal
- 2/3 cup granaulated sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1/3 cup cup melted butter
- 1 large egg
- 1 cup milk
- 1 small jalapeno (diced and thinly sliced)
- honey (for drizzling)
How to Make Best Southern-Style Jalapeno Cornbread
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Grease or line with parchment paper a 9×9 baking dish. Set aside.
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In a large bowl, mix together flour, cornmeal, sugar, salt, baking powder, melted butter, egg, milk, and diced jalapenos together.
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Add batter to your prepared baking dish. Top with thinly sliced jalapenos.
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Bake 20-25 minutes or until toothpick comes out with a few crumbs on it.
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Drizzle with honey.
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Cut and serve warm.
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Store leftovers in and airtight container or ziplock bag in refrigerator for up to 3 days.
For more fun cornbread inspired recipes like my best southern-style hot honey jalapeno cornbread with Fresh jalapenos, visit my Thanksgiving Gluten Free Cornbread Dressing. This cornbread inspired recipe is made with almond flour!
For another savory dish, try this Old Fashioned Goulash
Stacie’s Tricks & Tips
- Remove seeds for less heat
- Use a hot skillet for crispy edges
- Don’t overmix the batter
- Add cheese for extra richness
- Serve warm with butter or honey
Hot Honey
To your honey, add some red pepper flakes if you like or for less spice just drizzle honey over the surface of the cornbread. I learned about hot honey when I was in New York with my mom and met up with a foodie form Instagram. Amazing how social media can bring us all together! The New Yorkers add hot honey to their pizza and I about threw up. I, then, tried it and fell in love. The red pepper flakes marinate in that bottle of honey to pack a punch of spice to your pizza. I would do this at home but then I would go through a bottle a day! Feel free to discard the jalapenos and the red pepper flakes if you use, this corn is solide with or without the spice!
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Best Southern-Style Hot Honey Jalapeno Cornbread With Fresh Jalapenos
Ingredients
- 1 cup all-purpose flour or gluten free flour
- 1 cup yellow cornmeal
- 2/3 cup granaulated sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1/3 cup cup melted butter
- 1 large egg
- 1 cup milk
- 1 small jalapeno diced and thinly sliced
- honey for drizzling
Instructions
- Grease or line with parchment paper a 9x9 baking dish. Set aside.
- In a large bowl, mix together flour, cornmeal, sugar, salt, baking powder, melted butter, egg, milk, and diced jalapenos together.
- Add batter to your prepared baking dish. Top with thinly sliced jalapenos.
- Bake 20-25 minutes or until toothpick comes out with a few crumbs on it.
- Drizzle with honey.
- Cut and serve warm.
- Store leftovers in and airtight container or ziplock bag in refrigerator for up to 3 days.
Frequently Asked Questions
How spicy is jalapeño cornbread?
Jalapeño cornbread is mildly spicy, depending on how many jalapeños you use and whether the seeds are included. Removing the seeds reduces the heat while still keeping the flavor.
How long does jalapeño cornbread last?
Jalapeño cornbread lasts up to 3 days at room temperature in an airtight container or up to 5 days in the refrigerator. Reheat at 350°F for 5–10 minutes before serving.
Can I freeze jalapeño cornbread?
Yes, jalapeño cornbread freezes well for up to 2 months. Wrap slices tightly and thaw at room temperature before reheating.
Can I make jalapeño cornbread ahead of time?
Yes, jalapeño cornbread can be made one day in advance. Store covered and reheat in the oven at 300–325°F for about 10 minutes before serving.
Why is my jalapeño cornbread dry?
Jalapeño cornbread becomes dry if overbaked or if too much flour is used. Measure carefully and remove from the oven when a toothpick comes out clean.
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