Charred Jalapeño Cornbread with Honey Butter

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

Sweet cornbread with a smoky kick from charred jalapeños, perfectly balanced by a smooth honey butter spread. This Southern-inspired summer cookout recipe (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

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 400°F and grease an 8-inch square baking pan with 1 tbsp melted unsalted butter.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.