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Jalapeño and cheddar cornbread

Jalapeño and cheddar cornbread is the perfect balance of sweet and heat with cheesy bites of cheddar all throughout. 

  • Total Time: 45 minutes
  • Yield: 6-8 1x


  • 1 box of cornbread mix (I use Kodiak Cakes) 
  • 3 diced jalapeños (with seeds removed) 
  • 1 jalapeño sliced thinly 
  • 1 1/2 cup of shredded cheddar cheese
  • 4 tablespoons of honey 
  • 2 eggs
  • 2/3 cups melted butter 
  • 1 3/4 cups of milk 


  1. Deseed and dice 3 jalapeños and set aside
  2. Make your cornbread batter using the box instructions. (I used Kodiak cakes but use what your mix calls for if using something else!) 
  3. Then add the 3 diced jalapeños and 1 cup of cheddar cheese into the batter. Stir to combine 
  4. Pour batter into a greased 10 inch cast iron pan or 9×12 baking dish 
  5. Top with 1 jalapeño that has been thinly sliced and the remaining cheddar cheese on top 
  6. Cook cornbread according to box instructions (Mine was 350°F for 3o minutes) 
  7. Cut cornbread into cubes and drizzle with honey all over
  • Author: Jordan Hanger
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Baking
  • Cuisine: American

Keywords: cornbread, jalapeno and cheddar, cast-iron cornbread