Jalapeño Cheddar Cornbread Casserole with Spicy Honey

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder + 1/2 tsp baking soda
• 1/3 cup granulated sugar
• 1 tsp fine salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 1/2 cup melted unsalted butter
• 1/2 cup sour cream
• 2 cups shredded sharp cheddar, divided
• 3 jalapeños (2 diced, 1 sliced)
• 1 cup corn kernels
• 1/3 cup honey
• 1–2 tsp hot sauce + pinch chili flakes (for spicy honey)

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or 12-inch cast-iron skillet.
• 2. Stir together honey, hot sauce, chili flakes, and a pinch of salt; set aside for drizzling.
• 3. Whisk cornmeal, flour, baking powder, baking soda, sugar, and salt in a large bowl.
• 4. In another bowl, whisk buttermilk, eggs, melted butter, and sour cream. Pour into dry ingredients and stir just until combined.
• 5. Fold in 1 1/2 cups cheddar, diced jalapeños, and corn. Spread batter into pan, top with remaining 1/2 cup cheddar and jalapeño slices.
• 6. Bake 25–30 minutes until golden and set. Rest 10 minutes, then drizzle generously with spicy honey and serve warm.

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Why You’ll Love This Recipe

• Perfect balance of sweet, savory, and spicy in every fluffy, cheesy bite.
• Easy one-pan casserole style that feeds a crowd with minimal fuss.
• Customizable heat level thanks to fresh jalapeños and a fiery honey drizzle.
• Delicious alongside chili, barbecue, or as a standout potluck side.

Grocery List

• Produce: 3 fresh jalapeños, 1 cup corn kernels (fresh, frozen, or canned), 2 green onions (optional, for garnish)
• Dairy: Buttermilk, sour cream, unsalted butter, sharp cheddar cheese, 2 large eggs
• Pantry: Yellow cornmeal, all-purpose flour, baking powder, baking soda, granulated sugar, fine salt, honey, hot sauce, red pepper flakes or cayenne pepper, nonstick cooking spray or extra butter for greasing

Full Ingredients

For the Jalapeño Cheddar Cornbread Casserole

• 1 cup (150 g) yellow cornmeal
• 1 cup (125 g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup (65 g) granulated sugar
• 1 teaspoon fine sea salt
• 1 1/2 cups (360 ml) buttermilk, at room temperature
• 2 large eggs, at room temperature
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled, plus more for greasing
• 1/2 cup (120 g) sour cream
• 2 cups (8 oz / 225 g) shredded sharp cheddar cheese, divided (1 1/2 cups for batter, 1/2 cup for topping)
• 3 fresh jalapeños:
  • 2 jalapeños, seeded and finely diced (about 1/3 cup)
  • 1 jalapeño, thinly sliced into rings for topping
• 1 cup (160 g) corn kernels (fresh, thawed frozen, or well-drained canned)
• 2 tablespoons finely sliced green onions (optional, for extra flavor)

For the Spicy Honey Drizzle

• 1/3 cup (110 g) honey
• 1–2 teaspoons hot sauce (to taste)
• 1/8 teaspoon red pepper flakes or cayenne pepper (optional, for extra heat)
• 1 teaspoon apple cider vinegar or fresh lime juice (optional, for brightness)
• Pinch of fine salt

To Serve (Optional)

• Additional sliced green onions or minced jalapeño, for garnish
• Soft butter, for spreading on warm slices

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Set your oven to 375°F (190°C). While it heats, generously grease a 9×13-inch baking dish or a 12-inch cast-iron skillet with butter or nonstick spray. If using cast iron, you can place the empty skillet in the oven for 5–10 minutes to preheat; this helps create a lightly crisp bottom crust when the batter hits the hot pan.

While the oven heats, gather and measure all your ingredients. Shred the cheddar cheese, dice two of the jalapeños (removing seeds and membranes for milder heat), and slice the third jalapeño into thin rings for the top.

Step 2: Make the spicy honey drizzle

In a small bowl or measuring cup, stir together the honey, hot sauce, red pepper flakes or cayenne (if using), apple cider vinegar or lime juice, and a pinch of salt. Taste and adjust: add more hot sauce for extra heat, or a bit more honey if you prefer it sweeter.

Set the spicy honey aside at room temperature. Letting it sit while the cornbread bakes allows the flavors to meld and the chili heat to infuse the honey.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, sugar, and salt until everything is evenly combined. This helps distribute the leavening agents so the casserole rises evenly, and ensures there are no pockets of salt or baking powder.

Step 4: Whisk the wet ingredients

In a separate medium bowl or large measuring jug, whisk the buttermilk and eggs until smooth. Slowly pour in the melted, slightly cooled butter while whisking, followed by the sour cream. Whisk just until the mixture is uniform and creamy.

If your buttermilk and eggs are too cold, the butter may re-solidify in tiny bits. That is not a problem, but bringing the dairy closer to room temperature makes mixing easier and results in a smoother batter.

Step 5: Combine the batter and fold in the add-ins

Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir just until you no longer see dry streaks of flour and cornmeal. Do not overmix; a few small lumps are fine and help keep the cornbread tender.

Fold in 1 1/2 cups of the shredded cheddar, the diced jalapeños, the corn kernels, and the green onions (if using). Make sure the cheese and vegetables are evenly distributed, but stop mixing as soon as everything looks incorporated.

Step 6: Assemble the casserole and bake

If you preheated a cast-iron skillet, carefully remove it from the oven and tilt to coat with any melted butter or grease. Immediately pour in the batter, spreading it into an even layer with a spatula. If you are using a room-temperature baking dish, simply pour in the batter and smooth the top.

Sprinkle the remaining 1/2 cup shredded cheddar evenly over the surface. Arrange the jalapeño slices on top for a vibrant, speckled look.

Place the pan in the center of the oven and bake for 25–30 minutes. The casserole is done when the top is deep golden in spots, the edges are set and pulling slightly away from the sides, and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

Step 7: Rest, drizzle with spicy honey, and serve

Remove the cornbread casserole from the oven and let it rest on a cooling rack for at least 10 minutes. This short rest helps the crumb set so it slices cleanly and stays moist.

Right before serving, stir the spicy honey again, then drizzle it generously over the top of the warm cornbread. Use as much or as little as you like. For extra color and heat, sprinkle with additional sliced green onions or a few finely minced jalapeño pieces.

Cut into squares or scoop out generous spoonfuls. Serve warm, ideally with a little extra spicy honey on the side for those who want more sweetness and heat.

Pro Tips

• Control the heat level: For milder cornbread, remove all seeds and membranes from the jalapeños and use only 1 teaspoon of hot sauce in the honey. For more kick, leave some seeds in and add the optional red pepper flakes or cayenne.
• Shred your own cheese: Pre-shredded cheese is coated with anti-caking agents and does not melt as smoothly. A block of sharp cheddar shredded at home gives a richer flavor and creamier texture.
• Do not overmix the batter: Stir just until the dry ingredients disappear. Overmixing develops gluten in the flour, which can make the cornbread dense and tough instead of fluffy.
• Use cast iron if possible: A preheated cast-iron skillet gives you a beautifully crisp, browned edge while the inside stays moist and tender, making it feel extra rustic and casserole-like.
• Let it rest before cutting: Even a 10-minute rest makes a big difference in how cleanly the cornbread slices and how well it holds together when scooped.

Variations

• Smoky bacon jalapeño cornbread: Stir 1/2–3/4 cup cooked, crumbled bacon into the batter along with the cheese and jalapeños. Use some bacon fat instead of part of the butter for a deeper smoky flavor.
• Green chile cheddar casserole: Swap the fresh jalapeños for 1 (4-ounce) can of diced green chiles (drained) for a milder, more Southwestern flavor. Add a pinch of cumin to the dry ingredients.
• Extra-cheesy skillet version: Bake in a 10-inch skillet for a slightly thicker cornbread and increase cheddar to 2 1/2 cups total, with a generous layer melted on top for a more indulgent, pull-apart cheesy crust.

Storage & Make-Ahead

Let leftovers cool completely, then cover the baking dish tightly with foil or transfer pieces to an airtight container. Refrigerate for up to 3–4 days. Reheat individual portions in the microwave for 20–30 seconds, or warm larger amounts in a 300°F (150°C) oven, covered, for 10–15 minutes until heated through. The spicy honey keeps well in a sealed jar at room temperature for up to 1 week; stir before using. For longer storage, wrap cooled cornbread squares individually and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as above. If making ahead for a gathering, you can bake the casserole a few hours in advance, then rewarm in the oven and drizzle with the spicy honey just before serving.

Nutrition (per serving)

Approximate values per serving (1/8 of the recipe, including a moderate amount of spicy honey): about 420 calories; 24 g fat; 16 g saturated fat; 34 g carbohydrates; 2 g fiber; 13 g sugar; 14 g protein; 580 mg sodium. Actual values will vary based on specific ingredients and how much spicy honey you use.