Honey Jalapeño Cornbread Recipe

This honey jalapeño cornbread recipe is light, fluffy, and ready in 30 minutes. A great vegetarian side dish to eat with chili or stew, or just enjoy with a little honey and butter for breakfast. 

It’s a little sweet, a little spicy, and totally delicious. This is a fantastic make-ahead recipe so you can bake and enjoy cornbread squares throughout the week!

I used to use the Jiffy cornbread mix when making corn bread… but once I started making my own, I haven’t turned back!  A totally rich, creamy, and perfect textured cornbread that blew the box mix out of the water.

This sweet & spicy honey jalapeno cornbread is ready from start to finish in just 30 minutes. It’s super simple to whip up if you need a last-minute side dish that the family will love. It’s also a great recipe to use up extra jalapeno peppers if you have extra in the fridge.

This Honey Jalapeno Cornbread recipe is:

• Sweet
• A Little Spicy
• Fluffy
• Ready in 30 Minutes
• A Great Quick Side Dish with Dinner
• Vegetarian and Super Versatile

An Easy Make Ahead Cornbread Recipe

This honey jalapeno cornbread is a fantastic and simple recipe to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking.  I like to prep one a pan of these ahead of time, and refrigerate some for later. 

Having ready cooked side dishes in the fridge or freezer is a great way to enjoy home cooked recipes when you don’t have time in the kitchen.  Check out all my make ahead meals for some inspo to help you prep, keep, heat, and heat!

What’s In This Sweet Mexican Jalapeño Cornbread Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Jalapeno Peppers
• Raw Honey: We use our own honey, straight out of the beehives!  As beekeepers, we have plenty of raw honey so I try to use it in all my recipes instead of sugar.  I’d recommend trying a local farmers market to find the best raw honey in your area.
• Vegetable Oil
• Sour Cream – the base of this bread, this sour cream gives it a silky and fluffy texture.
• Eggs
• Yellow Corn Meal: I like this medium corn meal, I always keep some in my pantry. It’s great for corn breads like this, and also adding texture to pizza crusts (also the secret for keeping them from sticking on a pizza peel!)
• All Purpose Flour: I normally use all purpose flour for all my recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
• Baking Powder
• Salt

Is There a Vegan Alternative to Honey?

Yes, you can substitute out the honey in this recipe for agave nectar or maple syrup. I prefer agave nectar, it’s my go-to kitchen sweetener because it’s absolutely delicious, and buying organic agave is inexpensive (compared to other organic sweeteners).  It also bakes well, so I like to add it to my baked goods.

To make this vegan, you can use a plain coconut yogurt and flax eggs too.

Make This Easy Sweet Jalapeno Cornbread with Pantry Staples

This vegetarian sweet jalapeno cornbread is a simple recipe made mostly with plant-based staples. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

How Do I Make Jalapeno Cornbread with Honey?

1. Preheat the oven to 425 degrees Fahrenheit. Grease a 9×9 inch baking dish, and set aside.
2. Prep the Peppers: Remove stem and seeds, and finely dice one jalapeno. Set aside for the batter. Remove stem and slice the other jalapeno into thin round slices. Set these aside for the garnish.
3. Mix the Wet Ingredients: in a large bowl, add the vegetable oil, sour cream, corn, eggs, the chopped jalapeno, and honey. Mix well with a wooden spoon to combine.
4. Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, baking powder, and salt. With a clean spoon, mix well to combine.
5. Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter. Pour batter into the baking dish. Top with the sliced jalapenos to garnish.
6. Bake: Place baking dish in the oven, and bake cornbread for 22-28 minutes until lightly browned on top. Test doneness with a toothpick: place toothpick in the center of the cornbread, when the cornbread is fully cooked the toothpick should come out clean.

Serve Honey Corn Bread With

Mango Chili with Black Beans Recipe (Vegetarian, Gluten Free)

Pineapple Chicken Stew Recipe (Dairy Free, Gluten Free)

Huevos Rancheros with Pinto Beans Recipe (Vegetarian, Gluten Free)

Cowboy Bean Stew (Vegan, Gluten Free, High Protein)

Vegan Chili Mac and Cheese Recipe

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Honey Jalapeño Cornbread

Kelly Jensen

This honey jalapeño cornbread recipe is light, fluffy, and ready in 30 minutes. A great vegetarian side dish to eat with chili or stew, or enjoy with butter for breakfast.  It's a little sweet, a little spicy, and a totally delicious sweet Mexican cornbread recipe.

5 from 7 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Bread, Side Dish

Cuisine American, Mexican

Servings 9 squares

Calories 188 kcal

Equipment

• 9 x 9 inch baking dish
• Mixing Bowl
• Wooden Spoon

Ingredients

  

1x2x3x

• 1/4 cup vegetable oil
• 1 cup sour cream
• 1/2 cup corn fresh or frozen
• 2 jalapenos 1 sliced 1 chopped
• 2 large eggs
• 1/2 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1/3 cup honey
• 1 tbsp baking powder
• 1/4 tsp Sea Salt

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat the oven to 425 degrees Fahrenheit. Grease a 9×9 inch baking dish, and set aside.
• Prep the Peppers: Remove stem and seeds, and finely dice one jalapeno. Set aside for the batter. Remove stem and slice the other jalapeno into thin round slices. Set these aside for the garnish.
• Mix the Wet Ingredients: in a large bowl, add the vegetable oil, sour cream, corn, eggs, the chopped jalapeno, and honey. Mix well with a wooden spoon to combine.
• Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, baking powder, and salt. With a clean spoon, mix well to combine.
• Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter. Pour batter into the baking dish. Top with the sliced jalapenos to garnish.
• Bake: Place baking dish in the oven, and bake cornbread for 22-28 minutes until lightly browned on top. Test doneness with a toothpick: place toothpick in the center of the cornbread, when the cornbread is fully cooked the toothpick should come out clean.

Video

Nutrition

Calories: 188kcalCarbohydrates: 29gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 50mgSodium: 241mgPotassium: 116mgFiber: 1gSugar: 13gVitamin A: 268IUVitamin C: 4mgCalcium: 115mgIron: 1mg

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