Charred Jalapeño Cornbread with Honey Butter
Sweet cornbread with a smoky kick from charred jalapeños, perfectly balanced by a smooth honey butter spread. This southern-inspired summer cookout (vegetarian) ready in about 40 minutes pairs yellow cornmeal, all-purpose flour, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/4 cup, melted plus 2 tbsp softened unsalted butter
- 2 medium, seeded and diced jalapeño peppers
- 2 tbsp honey
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 400°F and grease an 8-inch square baking pan with 1 tbsp melted unsalted butter.
- Step 2: Heat a small skillet over medium-high heat and add the diced 2 medium jalapeño peppers. Cook for 3-4 minutes, stirring occasionally until the edges are charred and softened, then set aside to cool.
- Step 3: In a large bowl, whisk together 1 cup yellow cornmeal, 3/4 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until fully combined.
- Step 4: In a separate bowl, beat 2 large eggs with 1 cup whole milk and 1/4 cup melted unsalted butter until smooth. Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
- Step 5: Fold in the charred jalapeños carefully, then pour the batter into the prepared baking pan. Bake for 20-25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Step 6: While the cornbread bakes, mix 2 tbsp softened unsalted butter with 2 tbsp honey until smooth. Serve the warm cornbread sliced with honey butter spread on top.
Frequently asked questions
How long does Charred Jalapeño Cornbread with Honey Butter take to make?
Total time is about 40 minutes (15 min prep + 25 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 Charred Jalapeño Cornbread with Honey Butter?
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 Charred Jalapeño Cornbread with Honey Butter?
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 Charred Jalapeño Cornbread with Honey Butter 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.
Is Charred Jalapeño Cornbread with Honey Butter vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
