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Jalapeño Cornbread With Honey Glaze

This Jalapeño Cornbread with Honey Glaze is a deliciously sweet and spicy twist on the classic cornbread. The hint of jalapeño adds a savory kick, while the honey glaze provides a delightful sweetness, making this dish perfect as a side for BBQ or as a snack on its own.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Bread
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 oven
  • 1 mixing bowl
  • 1 whisk
  • 1 9x9 inch baking dish
  • 1 measuring cups and spoons
  • 1 rubber spatula

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 1 cup buttermilk
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1-2 jalapeños, finely chopped (seeds removed for milder flavor)
  • ¼ cup honey (for glaze)
  • 2 tablespoons butter (for glaze)

Instructions
 

  • Preheat the oven to 400°F (200°C). Grease the 9x9 inch baking dish with cooking spray or butter.
  • In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk to blend the dry ingredients thoroughly.
  • In another bowl, mix the buttermilk, vegetable oil, and eggs until well blended.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Gently fold in the corn kernels and chopped jalapeños.
  • Pour the batter into the prepared baking dish and spread it evenly.
  • Bake in the preheated oven for 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • While the cornbread is baking, prepare the honey glaze by melting the butter in a small saucepan over low heat. Stir in the honey until well combined.
  • Once the cornbread is done baking, remove it from the oven and immediately brush the honey glaze over the top using a rubber spatula or brush.
  • Allow to cool for a few minutes, then cut into squares and serve warm.

Notes

For added flavor, consider adding shredded cheese or herbs like cilantro to the batter.
If you prefer a spicier cornbread, leave some of the jalapeño seeds in for extra heat.
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.