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–+ servings

Honey Jalapeno Mexican Cornbread

This homemade cornbread recipe is delicious and easy to do!
Course Side Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
20 minutes
Total Time 1 hour
Servings 12
Calories 326kcal


  • 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


  • 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.


Calories: 326kcal | Carbohydrates: 45g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 201mg | Potassium: 330mg | Fiber: 3g | Sugar: 16g | Vitamin A: 510IU | Vitamin C: 9mg | Calcium: 118mg | Iron: 2mg