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Honey Jalapeño Cornbread recipe is a moist quickbread with a hint of sweet honey, and a smokey heat from the peppers.  Make it your signature potluck dish!


serves 20

Total time

35 minutes




Sides, Brunch


  • dry ingredients
  • 2 cups yellow cornmeal
  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • 2 tbsp baking powder
  • 1 tsp salt
  • wet ingredients
  • 2 cups cultured buttermilk
  • ½ cup (1 stick) butter (melted)
  • ½ cup honey
  • 4 large eggs, lightly beaten
  • 3 jalapeno peppers (thinly sliced)


  1. Preheat the oven to 400F Lightly butter or spray a 9x12 pan.
  2. Whisk the dry ingredients together to blend.
  3. Stir in all the rest of the wet ingredients, then fold in the jalapeños. Stir just until everything is combined, don't over mix.
  4. Bake for about 25 minutes, or until risen, golden, and just beginning to pull away from the sides of the pan. The center should spring back when touched, and a toothpick inserted in the center should come out dry. You don't want to over-bake cornbread, it can dry out quickly, so check it on the early side. Let cool on a rack.
  5. View the recipe instructions at The View From the Great Island

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