Sheet Pan Jalapeño Cheddar Cornbread with Honey Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist and savory cornbread baked with fresh jalapeños and sharp cheddar cheese, finished with a drizzle of honey butter for a perfect balance of heat and sweetness. This southern-inspired comfort food (vegetarian) ready in about 40 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.

Prep: 15 min Cook: 25 min Serves 8 Southern cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F and grease a 9x13-inch sheet pan with 1 tbsp melted unsalted butter.
  2. Step 2: In a large bowl, whisk together 1 cup yellow cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, and 1 tsp salt until evenly combined.
  3. Step 3: In a separate bowl, beat 2 large eggs with 1 cup whole milk and 1/4 cup melted unsalted butter until smooth.
  4. Step 4: Pour the wet mixture into the dry ingredients and stir gently until just combined, then fold in 1 cup shredded sharp cheddar cheese and 2 finely diced jalapeño peppers.
  5. Step 5: Pour the batter evenly into the prepared sheet pan and bake for 20-25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
  6. Step 6: Meanwhile, melt 3 tbsp unsalted butter in a small saucepan over low heat, remove from heat and stir in 2 tbsp honey until combined.
  7. Step 7: Once the cornbread is out of the oven, let it cool for 5 minutes then brush the honey butter evenly over the top. Cut into squares and serve warm.

Frequently asked questions

How long does Sheet Pan Jalapeño Cheddar 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 Sheet Pan Jalapeño Cheddar 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 Sheet Pan Jalapeño Cheddar 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 Sheet Pan Jalapeño Cheddar 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 Sheet Pan Jalapeño Cheddar 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.

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