Sheet Pan Jalapeño Cheddar Cornbread with Honey Butter

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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

1 cup yellow cornmeal
3/4 cup all-purpose flour
1 tbsp baking powder
2 tbsp granulated sugar
1 tsp salt
1 cup whole milk
2 large eggs
1/4 cup unsalted butter, melted
1 cup sharp cheddar cheese, shredded
2 medium jalapeño peppers, finely diced
3 tbsp unsalted butter
2 tbsp honey

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Instructions

Step 1: Preheat the oven to 400°F and grease a 9x13-inch sheet pan with 1 tbsp melted unsalted butter.
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.
Step 3: In a separate bowl, beat 2 large eggs with 1 cup whole milk and 1/4 cup melted unsalted butter until smooth.
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.
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.
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.
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.