Last Updated on February 23, 2024
This Honey Jalapeno Mexican Cornbread Recipe is such a delicious Mexican cornbread recipe! It’s the perfect combination of sweet and spicy flavor.
My favorite thing about this sweet jalapeno cornbread recipe is that it’s a simple way to cook up a side dish fast. I love making this Mexican cornbread when I’m eating a bowl of soup or as a quick snack that I top with a little dab of honey.
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Why You’ll Love This Sweet Jalapeno Cornbread
Even my kids love this honey jalapeno cornbread! If you’re a fan of moist cornbread, I really think that this is the recipe for you. It literally melts in your mouth.
Sometimes I’ll even pop in some sliced ham between the two halves and create my own ham and cornbread snack.
It’s the perfect combination of a tad bit of heat and a little bit of sweet. And, it goes great with Bean and Bacon Soup, a heaping bowl of Homemade Chili, or Instant Pot Caldo de Res.
Ingredients / Shopping List
- Butter (unsalted, softened)
- Granulated Sugar
- Cornmeal
- All-purpose flour
- Baking powder
- Salt
- Honey
- Eggs
- Buttermilk
- Jalapenos
Substitutions and Additions
Honey: If you don’t have honey, you can always use maple syrup as an option, too. Still gives that sweet flavor and taste.
Jalapenos: Have fun with the addition of the jalapenos and add fresh one time and add pickled the next time and see what you like better.
Buttermilk: If you don’t have buttermilk, you can add 1 1/2 tablespoons of vinegar or lemon juice to 1 2/3 cup of milk.
Equipment Needed / Helpful Tools
- Baking dish
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
How to Make Honey Jalapeno Mexican Cornbread
This jalapeno cornbread recipe will come together in a jiffy and create the perfect flavorful side dish for holiday meals or a Sunday dinner.
Step 1
Start by preheating the oven to 400 degrees and greasing the baking dish. I like to use a 9X9 inch pan for this recipe. Line the bottom of the baking dish with parchment paper and leave some excess on the sides to lift and pull out.
Step 2
Mix the sugar and butter in a bowl until smooth. Grab a different bowl and mix the flour, cornmeal, baking powder, and salt. Use a third bowl and stir in the honey, eggs, and buttermilk. Put 1/2 of the buttermilk mixture into the sugar mixture and then add 1/2 of the dry mixture into the sugar mixture, whisking after each time. Repeat until ingredients are used up. Add in the jalapenos and stir. Pour mixture into the baking dish.
Step 3
Put in the preheated oven and bake for about 25 minutes. Let the cornbread cool on a wire rack for 20 minutes before cutting into it.
Add-Ins
I like to keep this mexican cornbread simple, but you can add some other ingredients if you want even more flavor or color. Here are some ideas:
- Shredded cheddar cheese
- Corn kernels
- Diced green chilies
Tips
- Use a toothpick to test and see if the cornbread is done. If the toothpick comes out clean, the cornbread is done cooking.
- Wait until the cornbread cools before slicing. If you’re impatient, it will likely crumble.
FAQs
Keeping the leftover cornbread in an airtight container is the key! Store it in an airtight container with a locking lid.
The best way to reheat cornbread is to heat it low and slow in the oven or to zap it in the microwave for a few seconds. It all depends on how patient you are willing to be.
If your cornbread is dry, you may have cooked it for too long in the oven. You also might not have added in enough of the “liquids” in the recipe to give it a moist texture and taste.
Other Recipes
- The Best Instant Pot Chicken Tortilla Soup Recipe
- Hearty And Delicious Crockpot Vegetarian Chili
- Instant Pot Pork and Beans
- Instant Pot Cornbread
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📋 Recipe
Honey Jalapeno Mexican Cornbread
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Ingredients
- 2/3 cup unsalted butter softened
- 1/3 cup sugar
- 1 3/4 cup cornmeal
- 1 1/2 cups flour
- 4 1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 1/3 cup honey
- 3 eggs
- 1 2/3 cups buttermilk
- 1 cup chopped Jalapenos fresh or pickled
Instructions
- Start by preheating the oven to 400 degrees and greasing the baking dish. I like to use a 9X9 inch pan for this recipe. Line the bottom of the baking dish with parchment paper and leave some excess on the sides to lift and pull out.
- Mix the sugar and butter in a bowl until smooth. Grab a different bowl and mix the flour, cornmeal, baking powder, and salt. Use a third bowl and stir in the honey, eggs, and buttermilk. Put 1/2 of the buttermilk mixture into the sugar mixture and then add 1/2 of the dry mixture into the sugar mixture, whisking after each time. Repeat until ingredients are used up. Add in the jalapenos and stir. Pour mixture into the baking dish.
- Put in the preheated oven and bake for about 25 minutes. Let the cornbread cool on a wire rack for 20 minutes before cutting into it.
Nutrition
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!
This one’s so good! Do you also have another bread recipe that I can do with Jalapeno?
I’m glad you like it. No, right now that’s the only bread recipe I have that has jalapeno in it. I do have a bacon bread recipe though.
Love this tasty recipe of a bread!
Thanks for letting me know. I’m glad you like it.
I am craving for these sweet and spicy flavors! Thanks for the recipe!
You’re welcome! Thanks for commenting.
Yum!!!