This jalapeño cheddar cornbread is the perfect mix of sweet, spicy, and savory. Baked in a cast-iron skillet, it forms a golden, crispy crust while staying moist and cheesy on the inside. Topped with spicy honey butter, this cornbread is a standout side dish for chili, BBQ, or your next holiday dinner. One bite and you’ll never go back to boxed mix!
For more flavor-packed Southern sides, try our creamy Southern baked mac and cheese or crispy Southern hushpuppies.
Why You'll Love This Skillet Cornbread
- Incredible flavor balance: Cheddar, jalapeños, and honey give every bite a sweet and spicy kick.
- Crispy edges, soft center: Cast iron gives this cornbread a perfect crust.
- No mixer needed: One bowl for wet, one for dry—simple and quick.
- Easy to make ahead: Stays moist and reheats beautifully.
- Crowd-pleasing: Great for potlucks, holidays, and casual dinners.
What You'll Need
This easy cornbread recipe comes together with pantry staples and a few fresh ingredients:
- A mix of flour, yellow cornmeal, baking powder, salt, and baking soda for the base
- Buttermilk, eggs, melted butter, and honey to make it rich and tender
- Cheddar cheese and fresh jalapeños for bold flavor and texture
- Extra jalapeño slices for garnish and a quick honey butter topping with red pepper flakes for a spicy finish
Substitute buttermilk with regular milk plus vinegar if needed, and adjust jalapeño amounts to your preferred spice level.
Quick Overview: How to Make It
Step 1. Preheat your oven with butter in the skillet to get a golden crust. Mix dry and wet ingredients separately, then combine.
Step 2. Fold in cheddar and jalapeños and pour into the hot skillet.
Step 1. Top with sliced jalapeños and bake until golden brown.
Step 2. While it cools, whisk together spicy honey butter and drizzle over the warm bread before slicing.
Frequently Asked Questions
Yes! Simply reduce the amount of diced jalapeños or remove the seeds and membranes to tone down the heat. You can also skip the sliced jalapeños on top.
You can make a quick substitute by mixing 1 tablespoon of white vinegar or lemon juice into 1 cup of milk. Let it sit for 5–10 minutes before using.
Absolutely! Sharp cheddar gives the boldest flavor, but Monterey Jack, pepper jack, or a Mexican blend also work well.
A cast iron skillet gives the best crispy edges, but you can use a 9-inch square baking dish or a round cake pan. Just make sure to grease it well.
Yes! Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Make sure your cornmeal is certified gluten-free too.
It is! Let the cornbread cool completely, then wrap individual slices tightly in plastic wrap and foil. Freeze for up to 2 months and reheat in the oven or microwave.
Perfect Pairings for Jalapeño Cheddar Cornbread
This bold and flavorful cornbread is incredibly versatile. Here are some of the best dishes to serve alongside it:
- Hearty Chili – Classic beef or turkey chili pairs perfectly with the sweetness and heat in the cornbread.
- Pulled Pork or BBQ Ribs – The smoky, saucy flavors of slow-cooked meats are a match made in heaven.
- Fried Catfish – A Southern favorite that brings crispiness and comfort.
- Creamy Soups – Think broccoli cheddar, cajun potato soup, or shrimp and corn chowder.
- Greens or Beans – Collard greens or a pot of pinto beans balance the richness with earthy flavor.
- Eggs & Brunch Plates – Serve with scrambled eggs or a frittata for a spicy-sweet breakfast twist.
Make Ahead and Storing Tips
- To Make Ahead: Bake the day before and store tightly wrapped at room temp.
- Leftovers: Keep in an airtight container for 2 days on the counter or 5 days in the fridge.
- Reheating: Microwave for 15–20 seconds or warm in the oven at 300°F.
- Freezer-Friendly: Wrap individual slices tightly and freeze for up to 2 months.
Pro Tips for Perfect Cornbread
- Use a hot skillet for that crispy crust.
- Stir until ingredients are just combined—don’t overmix.
- Remove jalapeño seeds for a milder flavor.
- Drizzle the spicy honey butter while warm to let it soak in.
- Let it rest before slicing for clean pieces.
More Delicious Side Dishes!
"The Lord is my strength and my shield; my heart trusts in him, and He helps me. My heart leaps for joy, and with my song I praise Him."
Pslams 28:7
If you tried this Jalapeño Cheddar Cornbread with Spicy Honey Butter recipe, leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below! Don't forget to tag @thepinkowlkitchen on Instagram with your cheesy creations.
📖 Recipe
Jalapeño Cheddar Cornbread with Spicy Honey Butter
Ingredients
Jalapeno Cornbread
- 1 tablespoon unsalted butter - for skillet
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup buttermilk
- 6 tablespoons unsalted butter - melted
- 2 large eggs
- ¼ cup honey
- ½ cup diced jalapeños
- 1 cup shredded cheddar cheese
- 1 medium jalapeño - sliced for topping
Spicy Honey Butter
- ¼ cup unsalted butter - melted
- 2 tablespoons honey
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
Instructions
- Place 1 tablespoon of butter in a 10-inch cast iron skillet and set in oven. Preheat to 400°F.
- In a large bowl, whisk flour, cornmeal, baking powder, salt, and baking soda.
- In a separate bowl, whisk together buttermilk, melted butter, eggs, and honey.
- Pour wet mixture into dry ingredients and mix until just combined. Fold in cheddar and diced jalapeños.
- Carefully pour batter into hot skillet. Top with sliced jalapeños.
- Bake for 30–35 minutes or until golden brown and center is set.
- While cooling, mix melted butter, honey, salt, and red pepper flakes in a bowl.
- Drizzle honey butter over warm cornbread. Cool slightly before slicing and serving.
Notes
- To Make Ahead: Bake the day before and store tightly wrapped at room temp.
- Leftovers: Keep in an airtight container for 2 days on the counter or 5 days in the fridge.
- Reheating: Microwave for 15–20 seconds or warm in the oven at 300°F.
- Freezer-Friendly: Wrap individual slices tightly and freeze for up to 2 months.
- Remove jalapeño seeds for a milder flavor.
- Drizzle the spicy honey butter while warm to let it soak in.
nicole
wow! my family loved this and already wants more.