Baked Cheddar Jalapeño Cornbread with Honey Butter Glaze
Moist cornbread studded with sharp cheddar cheese and diced jalapeños, baked to a golden crust and finished with a sweet honey butter glaze. This american-inspired comfort food ready in about 45 minutes pairs yellow cornmeal, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp granulated sugar
- 1 cup milk
- 2 large eggs
- 1/4 cup melted plus 3 tbsp softened unsalted butter
- 1 cup shredded sharp cheddar cheese
- 2 small diced, seeds removed jalapeño peppers
- 2 tbsp honey
Instructions
- Step 1: Preheat oven to 375°F and grease an 8-inch square baking pan. In a large bowl, whisk together 1 cup yellow cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 2 tbsp granulated sugar.
- Step 2: In a separate bowl, beat 2 large eggs with 1 cup milk and 1/4 cup melted unsalted butter until combined. Pour the wet ingredients into the dry ingredients and stir just until blended.
- Step 3: Fold in 1 cup shredded sharp cheddar cheese and 2 diced small jalapeño peppers with seeds removed. Pour batter into prepared pan and smooth the top.
- Step 4: Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
- Step 5: While warm, whisk 3 tbsp softened unsalted butter with 2 tbsp honey and brush this honey butter glaze over the top of the cornbread. Let cool slightly before slicing.
Frequently asked questions
How long does Baked Cheddar Jalapeño Cornbread with Honey Butter Glaze take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Cheddar Jalapeño Cornbread with Honey Butter Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow cornmeal from drying out.
Can I substitute ingredients in Baked Cheddar Jalapeño Cornbread with Honey Butter Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Cheddar Jalapeño Cornbread with Honey Butter Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Cheddar Jalapeño Cornbread with Honey Butter Glaze?
American comfort food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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