Jalapeño 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.
