If you thought cornbread couldn't steal the show, think again! This jalapeño cornbread recipe is sweet, spicy, and a little unexpected—who knew jalapeños and peaches could taste so good together? The cumin and paprika give it its savory profile, and a drizzle of hot honey on top makes it moist and rich.
I like to bake this homemade cornbread in a cast-iron skillet so it gets those crispy edges and a beautiful golden color. This skillet cornbread is one of those unique recipes you’ll want to make again and again. It’s a perfect southern dish for Thanksgiving or a yummy afternoon snack. Don’t be surprised when everyone’s looking for the leftovers at breakfast the next day!
Why cook cornbread in a skillet?
A cast-iron skillet gives the cornbread a nice, even bake and that crispy edge we all love. It also keeps the bread warm longer after you bring it to the table. You can serve it straight from the pan—so that means fewer dishes, too. Plus, it’s just fun to serve it that way. It looks so pretty when it comes out of the oven—you really can’t go wrong with that.
Why put honey in cornbread?
The honey in this recipe adds a touch of sweetness and keeps the cornbread nice and moist. I always make my hot honey cornbread with homemade hot honey. It’s super easy—good honey with a little bit of chili and lime. It gives the bread a sweet heat that’s hard to stop eating!
What pairs well with jalapeño cornbread?
I love serving this as a backyard BBQ side dish, with roasted chicken, at holiday dinners, and so much more. If you’re looking for picnic ideas, this recipe is a great option. And if there are leftovers, try warming up a slice in the morning with an egg on top. Yum! Here are just a few recipes to get you started:
Can you freeze jalapeño cornbread?
Yes—this cornbread actually freezes really well. Just make sure it’s cooled completely before wrapping it up tight in plastic wrap and freezing. It’ll keep for a couple of months. Remove it from the plastic and warm it up in the oven before serving.
How spicy is jalapeño cornbread?
It’s got a gentle kick, but nothing too strong. If you like a little more heat, you can leave in some of the jalapeño seeds or add an extra pinch of chili flakes to the hot honey. That’s the beauty of cooking at home, right?!
Looking for more cornbread recipes?
Well, you’re in luck because I’ve got more where that came from! If you like this one, here are a few more recipes I think you’ll love.
Jalapeño Peach Hot Honey Skillet Cornbread Recipe
This sweet and spicy skillet cornbread is baked with peaches, jalapeños, and a drizzle of hot honey. It’s colorful, flavorful, and a real crowd-pleaser for any occasion.
Ingredients
Instructions
- Preheat the oven to 375 °F.
- Take a medium-sized (9 to 10 inch) cast-iron skillet or baking dish and grease it with the butter.
- In a large mixing bowl, combine the cornmeal, flour, brown sugar, baking powder, salt, cumin, smoked paprika, and black pepper.
- In a separate bowl, whisk together the eggs, buttermilk, sour cream, and melted butter until smooth. Stir in the chopped peaches and jalapeño.
- Pour the wet ingredients into the dry ingredients, and gently fold them together until just combined. The batter will be thick!
- Pour this batter into the prepared skillet or dish, smoothing out the top with a spatula. Scatter the jalapeño slices over the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is baking, prepare the hot honey: In a small saucepan over low heat, combine the honey, chili flakes, apple cider vinegar, and lime juice. Stir occasionally until warmed through and infused with the heat of the chili flakes (about 5 minutes). Remove from heat and set aside.
- Once the cornbread is done, let it cool for about 10 minutes, then poke holes in the surface with a skewer and drizzle generously with the hot honey. Allow the honey to soak in. If you like, you can garnish the top with chopped cilantro. I recommend serving this one while it’s still a little bit warm!
