I love this cornbread because it strikes the perfect balance between savory, spicy, and slightly sweet. The jalapeños add just enough kick without overwhelming the flavor, and the melted cheddar brings richness and depth. The creamed corn keeps it moist, and the honey butter spread on top adds that salty-sweet finish I can never resist. Whether I’m serving it with chili, barbecue, or just on its own, this cornbread always feels like a warm, homemade treat.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cornbread 1 ½ cups (216 grams) fine yellow cornmeal, plus more if needed 1 cup (125 grams) all-purpose flour 2 ½ teaspoons Diamond Crystal Baking Salt 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon cayenne pepper 1 cup (4 oz) freshly grated sharp cheddar cheese 2 tablespoons (42 grams) honey ¾ cup (180 grams) buttermilk, room temperature ½ cup (120 grams) sour cream, room temperature 2 eggs, room temperature ¾ cup (188 grams) canned creamed yellow corn 1 large jalapeño, finely diced Extra cornmeal, if needed
Honey Butter ¼ cup (57 grams) salted butter, room temperature (European-style preferred) 1 ½ tablespoons (32 grams) honey
Directions
I start by preheating my oven to 425°F and placing my 10-inch cast iron pan inside to heat up. Getting it hot ensures that delicious crispy crust.
While the pan heats, I finely dice the jalapeño and shred my cheddar cheese.
In a large bowl, I whisk together the cornmeal, flour, salt, baking powder, baking soda, and cayenne. I toss in the shredded cheese and mix to combine, then make a well in the center.
Once the pan is hot, I take it out of the oven, add the butter, and swirl it around until melted. Then I pour in the vegetable oil, coat the bottom, and place the pan back in the oven to stay hot.
In another bowl, I whisk together the honey, buttermilk, sour cream, and eggs until smooth. Then I add the creamed corn and whisk again until combined.
I pour the wet ingredients into the well of the dry mixture and gradually whisk until almost combined. I add the diced jalapeño and, if the batter looks too thin, a bit more cornmeal—just until it’s thicker than pancake batter but still pourable.
I remove the hot pan from the oven and pour in the batter. The butter and oil should sizzle when the batter hits—this is what creates that golden, crispy crust. I spread the batter evenly and return the pan to the oven.
I bake for 20–25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
As soon as it’s done, I carefully invert the cornbread onto a plate, then flip it back upright onto a cooling rack to keep the edges crisp.
While it cools slightly, I beat together the room-temperature butter and honey for the honey butter topping. I spread it over the warm cornbread, slice, and serve immediately.
Servings and Timing
This recipe serves about 8 people. It takes around 15 minutes to prepare and 20 minutes to bake, for a total of 35 minutes.
Variations
I sometimes add a few more jalapeños for extra heat or sprinkle shredded cheese on top before baking for a gooier crust. If I want a slightly sweeter version, I double the honey and reduce the cayenne just a bit. This cornbread also works beautifully baked into muffins—just reduce the baking time to about 15 minutes.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm slices in a 350°F oven for 5–7 minutes or in a skillet with a little butter to bring back the crisp edges. It also freezes well for up to 2 months—I wrap slices tightly in plastic wrap and foil before freezing.
FAQs
Can I make this cornbread without a cast iron pan?
Yes, I can use an 8×8-inch baking dish or oven-safe skillet, though the edges won’t be as crisp.
Can I make it less spicy?
Absolutely! I remove the jalapeño seeds or skip the cayenne pepper for a milder version.
Can I use frozen or canned jalapeños?
Yes, but I drain them well to avoid adding extra moisture.
Can I make this cornbread gluten-free?
Yes, I substitute the flour with a 1:1 gluten-free baking blend.
Why is my cornbread dry?
It might be slightly overbaked or too much cornmeal was added. I check doneness a few minutes early next time.
Can I use milk instead of buttermilk?
Yes, I mix 1 tablespoon of lemon juice or vinegar with ¾ cup milk and let it sit for 5 minutes before using.
Can I make it ahead of time?
Yes, I bake it a day in advance and reheat it in the oven before serving—it still tastes great.
Can I skip the honey butter?
Of course, but I love how it enhances the salty, spicy flavors of the cornbread.
What kind of cheese works best?
Sharp cheddar gives the boldest flavor, but Monterey Jack or pepper jack are great too.
Can I double this recipe?
Yes, I double it and bake in a 9×13-inch pan for about 25–30 minutes.
Conclusion
I love how this Buttermilk Jalapeño Cheddar Cornbread combines spicy heat, cheesy richness, and that signature cast iron crunch. It’s the perfect side for soups, stews, or barbecue, but honestly, it’s so good I can eat it all by itself with a generous swipe of honey butter. Every bite delivers that balance of savory, sweet, and spicy that makes this recipe a standout comfort food classic.
This Buttermilk Jalapeño Cheddar Cornbread is a moist, flavorful, and slightly spicy twist on classic cornbread. Baked in a cast iron skillet for a golden, crispy crust, it’s packed with cheddar cheese, jalapeños, and a touch of honey for the perfect balance of savory and sweet. Topped with honey butter, it’s an irresistible side or snack for any occasion.
Ingredients
1 1/2 cups (216 g) fine yellow cornmeal
1 cup (125 g) all-purpose flour
2 1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cayenne pepper
1 cup (4 oz) sharp cheddar cheese, freshly grated
2 tbsp (42 g) honey
3/4 cup (180 g) buttermilk, room temperature
1/2 cup (120 g) sour cream, room temperature
2 eggs, room temperature
3/4 cup (188 g) creamed corn
1 large jalapeño, finely diced
For the Pan Coating:
1 tbsp salted butter
1 tbsp vegetable oil
For the Honey Butter:
1/4 cup (57 g) salted butter, room temperature
1 1/2 tbsp (32 g) honey
Instructions
Preheat oven to 425°F (220°C) and place a 10-inch cast iron skillet inside to heat.
In a large bowl, whisk together cornmeal, flour, salt, baking powder, baking soda, and cayenne. Stir in cheddar cheese.
In another bowl, whisk together honey, buttermilk, sour cream, and eggs. Add creamed corn and mix until smooth.
Remove the hot skillet from the oven. Add butter and swirl until melted, then pour in the oil and coat the bottom. Return skillet to the oven to stay hot.
Pour wet ingredients into dry ingredients and stir until almost combined. Fold in diced jalapeño. Add extra cornmeal if the batter is too thin (it should be thicker than pancake batter).
Carefully pour the batter into the hot skillet; it should sizzle. Spread evenly and bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
Invert cornbread onto a plate, then flip upright onto a rack to keep edges crisp.
Meanwhile, beat together butter and honey for the honey butter. Spread over warm cornbread before serving.
Notes
Use a preheated cast iron skillet for the crispiest crust.
Adjust spice level by removing jalapeño seeds or omitting cayenne.
Sharp cheddar adds the most flavor, but pepper jack gives a nice heat.
For a sweeter version, double the honey and reduce cayenne.
Bake batter as muffins (15 minutes) for individual servings.
