If you love a little spicy kick paired with creamy indulgence, the Jalapeño Cornbread with Cream Cheese Filling and Honey Jalapeño Glaze Recipe will soon become your new favorite bake. This cornbread delivers a glorious balance of sweet, heat, and richness, with a luxuriously cheesy center and a sticky, flavorful glaze that makes each bite irresistible. It is perfect for sharing at any gathering or simply treating yourself to a slice of comfort with a twist.
Ingredients You’ll Need
The magic of this Jalapeño Cornbread with Cream Cheese Filling and Honey Jalapeño Glaze Recipe lies in its simple yet purposeful ingredients. Each one plays a vital role in creating the perfect texture, flavor, and appearance of this show-stopping cornbread.
- 2 cups all purpose flour: The foundation that provides structure and lightness to the bread.
- 1 cup yellow cornmeal: Adds that classic cornbread texture and a golden color.
- ⅔ cup granulated sugar: Balances the heat with just enough sweetness.
- 1 ½ tablespoons baking powder: Gives the cornbread a fluffy, tender crumb.
- 1 teaspoon salt: Enhances all the flavors, making them pop.
- 8 tablespoons unsalted butter (melted and cooled): Brings richness and a delicate crumb to the batter.
- 1 ¼ cups whole milk: Keeps the bread moist and tender.
- ½ cup vegetable oil: Works with butter to create texture and maintain moisture.
- 3 large eggs (room temperature): Acts as a binder and adds depth to the texture.
- 1 jalapeño pepper: Finely diced for that bold spicy kick in the cream cheese filling.
- 8 ounces cream cheese (softened): The star of the filling, delivering a luscious, creamy surprise.
- ½ cup sharp cheddar cheese: Adds a savory sharpness to the filling.
- ½ teaspoon garlic powder: Elevates the flavor profile with a subtle savory note.
- ½ teaspoon liquid smoke (optional): Enhances the filling with a smoky depth for extra complexity.
- 1 to 2 jalapeño peppers (for glaze): Thinly sliced to layer at the pan’s bottom for a spicy-sweet glaze.
- 3 tablespoons honey: Sweetens and balances the glaze perfectly.
- 2 tablespoons unsalted butter (melted and cooled): Combines with honey to make the melt-in-your-mouth glaze.
How to Make Jalapeño Cornbread with Cream Cheese Filling and Honey Jalapeño Glaze Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350º Fahrenheit. Spray your 8 or 9-inch square baking pan with nonstick cooking spray, then line it with parchment paper for easy removal later. Setting up early ensures a smooth baking experience.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Getting these ingredients well combined will help create an even texture in your cornbread.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the melted and cooled butter with whole milk, vegetable oil, and the eggs. Using room temperature eggs ensures a smooth mixture and helps everything blend beautifully.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients and gently stir just until combined. Overmixing can toughen the batter, so a light touch is best to keep the cornbread tender.
Step 5: Create the Jalapeño Cream Cheese Filling
Dice one jalapeño finely and combine it in a bowl with the softened cream cheese, shredded sharp cheddar, garlic powder, and optional liquid smoke. Use a fork to blend until smooth and creamy — this filling is the surprise center of your cornbread!
Step 6: Make the Honey Jalapeño Glaze
On the bottom of your prepared pan, arrange thin slices of jalapeño peppers in a single layer. Drizzle honey over the peppers to coat them completely, then pour the melted butter on top. This glaze will create a sticky, spicy-sweet crust on the bottom of the bread, which becomes the gorgeous top once inverted after baking.
Step 7: Assemble and Bake
Start by pouring half the cornbread batter over your honey jalapeño glaze layer. Then, drop spoonfuls of the cream cheese filling evenly over this batter layer, before carefully topping it with the remaining cornbread batter. Bake for 40 to 45 minutes or until golden brown and a toothpick inserted comes out clean.
Step 8: Flip and Reveal
Once baked, place a plate on top of the pan and flip it upside down to reveal the glossy honey jalapeño glaze as the new top of your cornbread. Slice and serve warm for the best gooey experience.
How to Serve Jalapeño Cornbread with Cream Cheese Filling and Honey Jalapeño Glaze Recipe
Garnishes
To elevate your Jalapeño Cornbread with Cream Cheese Filling and Honey Jalapeño Glaze Recipe, try topping it with extra fresh jalapeño slices, chopped fresh cilantro, or a light drizzle of honey to bring out the sweetness and spice even more vibrantly.
Side Dishes
This cornbread pairs wonderfully with comforting dishes like chili, barbecue ribs, or a fresh garden salad. Its spicy-sweet flavor complements smoky and hearty meals, making it a fantastic addition to any dinner table.
Creative Ways to Present
Serve your cornbread sliced into squares or wedges on a rustic wooden board for a casual setting or plate it with a dollop of sour cream and a sprinkling of green onions for a charming, elevated appetizer. You can also cut small cubes and skewer them with glazed meatballs for a fun party bite.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Jalapeño Cornbread with Cream Cheese Filling and Honey Jalapeño Glaze Recipe tightly in plastic wrap or store in an airtight container at room temperature for up to two days. This lets the flavors mature and keeps the bread moist.
Freezing
You can freeze slices by individually wrapping them in plastic wrap and placing them in a freezer-safe bag for up to 3 months. Thaw at room temperature before reheating to enjoy the same delicious taste.
Reheating
Warm your frozen or refrigerated cornbread in a 350º oven for 10 to 15 minutes. If reheating from frozen, wrap the pieces in foil to prevent drying out. Microwaving works when you’re in a hurry, but can soften the glaze texture slightly.
FAQs
Can I adjust the spiciness of the jalapeño cornbread?
Absolutely! You can reduce or increase the number of jalapeños in both the filling and glaze according to your heat preference. Removing seeds will also lessen the spiciness.
What can I substitute for the cream cheese filling?
If you want to try a twist, ricotta cheese mixed with herbs or even a combination of feta and chopped roasted peppers can be delicious alternatives that still provide creamy texture.
Is it okay to use low-fat milk or a dairy alternative?
While whole milk yields the best richness, you can use low-fat milk or unsweetened plant-based milk. Just keep in mind the texture may be slightly less tender but still tasty.
How can I tell when the cornbread is fully baked?
Look for a golden brown top and run a toothpick through the center. It should come out clean with no wet batter but a few moist crumbs are okay.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure your baking powder is gluten-free as well for the best results.
Final Thoughts
If you want to impress family and friends or just treat yourself to an exciting flavor adventure, the Jalapeño Cornbread with Cream Cheese Filling and Honey Jalapeño Glaze Recipe is a must-try. Its combination of creamy, sweet, and spicy bites will have everyone asking for seconds. Trust me, once you make this, it’ll become a staple you’ll turn to again and again!
PrintJalapeño Cornbread with Cream Cheese Filling and Honey Jalapeño Glaze Recipe
This Jalapeño Cornbread recipe offers a spicy and creamy twist on traditional cornbread, featuring a honey-drizzled jalapeño glaze and a rich jalapeño popper cream cheese filling. Baked to golden perfection, it’s a flavorful side or snack with a perfect balance of heat, sweetness, and cheesy goodness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Cornbread
- 2 cups all purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter (melted and cooled)
- 1 ¼ cups whole milk
- ½ cup vegetable oil
- 3 large eggs (room temperature)
Jalapeño Popper Filling
- 1 jalapeño pepper (seeds removed and finely diced)
- 8 ounces cream cheese (brick style, softened to room temperature)
- ½ cup sharp cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon liquid smoke (optional)
Honey Jalapeño Glaze
- 1 to 2 jalapeño peppers (sliced, up to 3 depending on size)
- 3 tablespoons honey
- 2 tablespoons unsalted butter (melted and cooled)
Instructions
- Preheat the oven: Preheat your oven to 350ºF. Prepare an 8-inch or 9-inch square baking pan by spraying it with nonstick cooking spray and lining it with parchment paper to ensure easy removal of the cornbread.
- Make the dry mix: In a large bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Stir these dry ingredients together evenly.
- Mix wet ingredients: In a separate bowl, whisk together the melted and cooled butter, whole milk, vegetable oil, and room temperature eggs until well combined.
- Combine wet and dry: Pour the wet mixture into the bowl with dry ingredients and stir gently just until everything is evenly combined. Do not overmix. Set this batter aside.
- Prepare jalapeño popper filling: Remove seeds from one jalapeño and finely dice it. In a medium bowl, combine the diced jalapeño, softened cream cheese, sharp cheddar cheese, garlic powder, and optional liquid smoke. Blend together with a fork until smooth and well mixed.
- Prepare honey jalapeño glaze: Arrange a single layer of jalapeño slices on the bottom of the prepared baking pan. Drizzle the honey generously over the sliced jalapeños, then drizzle the melted butter on top to coat.
- Assemble the cornbread: Pour half of the cornbread batter over the honey and jalapeño layer in the pan. Spoon small dollops of the cream cheese jalapeño filling evenly over this batter layer. Then cover with the remaining half of the cornbread batter, smoothing gently.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove and serve: To serve, place a plate over the top of the pan, carefully flip it upside down to release the cornbread, revealing the beautiful honey jalapeño slice topping. Slice and enjoy warm.
Notes
- For less heat, remove all seeds and membranes from jalapeños before use.
- The liquid smoke adds a subtle smoky flavor but can be omitted if unavailable or undesired.
- Using room temperature eggs and softened cream cheese helps mix ingredients smoothly.
- Lining the pan with parchment paper helps remove the cornbread cleanly and preserves the jalapeño honey topping intact.
- Store leftover cornbread wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.
