Baked Cheddar Jalapeño Cornbread with Honey Butter Glaze

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
5. 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.