Thanksgiving is coming up, and a good cornbread is one of the best recipes to have on hand! This honey jalapeno cornbread recipe is easy, moist yet crumbly, and has excellent flavor. You will feel the slight heat and sweetness from the honey. It can be served as is or with a slather of room-temperature butter. It is best eaten warm or even at room temperature.
Cornbread is a comfort food side dish that goes well with many meals. In this month’s case, I love to serve it with my slow-braised short ribs or a nice juicy turkey. What I enjoy about this honey jalapeno cornbread is the elements of sweetness and heat. That flavor profile has always been a favorite of mine. One piece of this is filling; you feel like you are eating bread, even though it may not necessarily look like it!
I’ll be honest, our thanksgiving meals often were a mix of both American and Middle Eastern dishes. You would find the mashed potatoes and cornbread next to the tabouleh and grape leaves. The cornbread was typically made out of box mix. No one was really making fresh cornbread from scratch same goes for the stuffing and gravy. So, it was important to me to create a cornbread recipe that was approachable and delicious that can be served on anyone’s Thanksgiving table if they choose to do so!
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Honey Jalapeno Cornbread
Ingredients
- 1 stick Unsalted Butter about 113 grams
- 15 oz Sweet Corn Kernels drained, use only the corn
- 2 Eggs
- 1/4 cup Milk
- 1 Jalapeno Thinly sliced
- 1 cup All Purpose Flour
- 1 cup Yellow cornmeal
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 cup Sugar
- Sprinkle of Salt
- 1/3 cup Honey
Instructions
- Preheat oven to 350 F.
- In a small pot, melt the butter and add the corn to it. Cook together for a few minutes until it starts to simmer then add in the jalapeno slices.
- Cook together until the corn appears lightly browned about 5 minutes.
- To a bowl, add the flour, cornmeal, baking powder, baking soda, sugar, and salt. Mix together very well.
- In a blender, blend the corn and butter mixture together until a smooth. Then, add the eggs and milk to this liquid and blend again. There should be no chunks. Add that to the dry ingredients and mix together.
- Pour into an 8×8 baking pan prepped with cooking spray. You can add some chopped jalapeno bits on top to make it spicier or decorative.
- Bake at 350 F for 40 minutes until cooked through. Take out and slather with honey all over the top. You can serve it with some more room temp butter if you like as well. Enjoy warm or room temperature.
Notes
The best cornbread recipe! I made it without the jalapeños and it was just perfection! Thank you for the recipe!
Loved it!!!! I followed everything except I reduced the honey at the end just for my own preference. So good and SO EASY.
This was so good! Very filling and delicious
Great recipe! I made it so many times already, it’s just perfect.
Thanks, Rema!
Hello, can I make the batter for this cornbread ahead of time?
Hi, I would recommend making the batter as needed rather than ahead of time.
I tried this recipe and it’s really good. I would definitely recommend it to anyone who wants to try the recipe.
Thanks, Elsie!
I’m from the South, so we take cornbread seriously! On a serious note, it was delicious and such a big hit with the family. I made this recipe exactly as written and made another one without the jalapeños both a BIG HIT. The jalapeños did not over power the corn at all. Perfect!
That makes me so happy to hear!
I made this for our Thanksgiving feast. It was delicious! Everyone loved it. No more store bought corn bread for us. Thank you for sharing your amazing recipes 🙂
I love to hear that, Duaa. It is personally one of my favorite recipes for Thanksgiving.
Wowwww this turned out GREAT. I doubled the recipe for a potluck, followed everything exactly except put less honey on the top and its sooo delicious! Very moist, a little sweet and a little spicy – perfect!
Thanks so much, Enisa! So happy it was enjoyed!
Hello, I was wondering what size tray did you use when you doubled the recipe.
Hi Rema,
9 by 13!
Made this cornbread and it was amazing. I have never baked before and was nervous, but it turned out so delicious we couldn’t get enough. So easy and simple to make and the result was so good.
Made this cornbread twice now and turned out perfectly. It’s so moist and has the perfect amount of sweetness. I love how it has actual corn in the recipe.
I’ve been making this recipe for the past 3 or 4 thanksgivings – It’s so easy to make and a hit each time. My husband says it’s his favorite food now. Thank you for sharing this recipe!!
WOAH, I wasn’t expecting to love this as much as I did. I couldn’t stop eating them and ate them for suhoor too. I didn’t have yellow corn meal at my store and substituted white corn meal, it didn’t make a difference. This is not spicy but has a wonderful flavor. I recommend pairing it with the pull apart roast recipe as well.