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Cornbread with Creamed Corn and Jalapeño Infused Honey

Forget everything you think you know about cornbread. These cornbread muffins drizzled with jalapeño honey are made with creamed corn and are moist, rich and oh-so-tender.


A buttered cornbread muffin being drizzled with jalapeño-infused honey
Photography by Gayle McLeod

Buttery Homemade Cornbread: Do We Need to Say More?

Say goodbye to cornbread that tastes like sawdust and hello to moist, rich, buttery and abundantly flavorful cornbread muffins. We harnessed the delicious flavors of spoonbread—a Southern classic chock full of butter, and sour cream—and created a healthier, sturdier version that doesn’t play second fiddle to a bowl of chili. Finish them off with a sexy drizzle of jalapeño honey, for those who’d like a little spice. We also love to serve them with soup! Try our Taco soup, Chipotle Chicken Soup or our Tortilla Soup.

honey, jalapeño, flour, cornmeal, sugar, baking powder & soda, salt, creamed corn, eggs, butter and sour cream in prep bowls

Homemade Jalapeno Honey is a Sweet-Spicy Wonder

To make this recipe more versatile, we deconstructed a jalapeño cornbread recipe, with the jalapeño element served on the side. That way if not everyone is a spice lover, they can simply skip the jalapeno honey. With that said, if you like your cornbread with a side of heat, we recommend a good drizzle all over your serving of cornbread! It adds a sticky sweet spice that cannot be beat.

  1. Depending on your love for heat, either add ½ jalapeno or a whole jalapeno to a heatproof glass jar.
  2. Pour warm honey over top.
  3. Let it infuse while you whip up a batch of these cornbread muffins with creamed corn! When the corn muffins are done, the honey will be ready, too.
warmed honey being poured into a jar containing sliced jalapeño peppers to make jalapeño infused honey

A Cornbread Recipe That You’ll Want To Serve with Everything

We’re firm believers in making cornbread from scratch. Our cornbread recipe with creamed corn doesn’t take much longer to prepare than box mix yet tastes a thousand times better. Serving it with chili is always a classic move, but why limit yourself? Try serving this moist cornbread with:

Flour, cornmeal, sugar, baking powder, baking soda, and salt, whisked together in a bowl
An un-mixed bowl of creamed corn, eggs, butter, and sour cream
Cornbread muffin mixture, whisked together in a bowl
A 12-muffin pan filled with uncooked cornbread muffin mix

How to Make Cornbread with Creamed Corn

Two bowls + twenty minutes = digging into a hot-from-the-oven dish of cornbread with creamed corn and sour cream. Here’s how to make it:

  1. Mix your dry ingredients!
  2. Whisk the wet ingredients!
  3. Combine everything together into one luxurious batter—lumps are okay!
  4. Walk away for 10 minutes to allow for even hydration of the batter.
  5. Divide evenly between 12 muffin cups sprayed with non-stick spray.
  6. Bake!
A pile of 11 cornbread muffins next to a jar of Jalapeño-infused honey
A single cornbread muffin, cut in half, buttered, and drizzled with jalapeño-infused honey

Tools You’ll Need:

A pile homemade cornbread muffins on a plate, drizzled with jalapeño-infused honey

The Only Cornbread Recipe You Need, Ever.

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Cornbread with Creamed Corn and Jalapeño Infused Honey

  • Serves: 12
  • Prep Time:  15 min
  • Cook Time:  20 min
  • Calories: 309


  • 1 cup honey
  • 1 jalapeño, sliced
  • Cooking spray
  • 1⅓ cup all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 (14.5-ounce) can creamed corn
  • 2 eggs, beaten
  • ½ cup (1 stick) melted salted butter, cooled slightly, plus more for serving
  • ½ cup sour cream


  1. Heat the honey in a small saucepan over medium heat. Place the jalapeño in an 8-ounce glass jar. Once the honey is warm, pour it over the jalapeño in the jar.

    warmed honey being poured into a jar containing sliced jalapeño peppers to make jalapeño infused honey
  2. Preheat the oven to 400°F with a rack in center position. Grease a 12-cup muffin tin with cooking spray.

    honey, jalapeño, flour, cornmeal, sugar, baking powder & soda, salt, creamed corn, eggs, butter and sour cream in prep bowls
  3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a large bowl, stir together the creamed corn, eggs, butter, and sour cream. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Do not over-mix. Let the batter sit for 10 minutes.

    Cornbread muffin mixture, whisked together in a bowl
  4. Pour the batter into the prepared muffin tin. Bake for 12-14 minutes or until a tester inserted into the center of the muffins comes out clean. Allow the muffins to cool slightly, then serve warm with butter and infused honey.

    A 12-muffin pan filled with perfectly-baked cornbread muffins


For less heat, use less of the jalapeño. Be sure to check it every 10 minutes or so for spiciness—the longer it infuses, the spicier it will be.

Nutrition Info

  • Per Serving
  • Amount
  • Calories309
  • Protein3 g
  • Carbohydrates42 g
  • Total Fat10 g
  • Dietary Fiber1 g
  • Cholesterol57 mg
  • sodium269 mg
  • Total Sugars30 g

Cornbread with Creamed Corn and Jalapeño Infused Honey

Questions & Reviews

Join the discussion below.

  • Kim

    When do you add the peppers and dom you strain the honey or use all together???

    You can just scoop the jalapeno pieces out unless you want to eat them. By peppers do you mean jalapenos? You pour the honey over t hem in step 1.

  • Sera

    Can you bake some of the infused honey right into the corn bread mix?

    We haven't done it but should be ok.

  • Diane

    Can I make this in a cast iron skillet instead of muffin cups?

    Sure, it will just need to bake a little longer probably. Hope you enjoy!

  • Vivian

    This recipe looks AMAAAAAYZING! I have fresh jalapeños from the garden and really excited to pour warm honey over one of them! My question is this… we’re not crazy about creamed corn. Can I put in sweet corn from a can in this bread instead?

    This would change the liquid ratio that you would need so we recommend using the creamed corn.

  • Beverly

    I'm assuming the butter is unsalted since there is a separate ingredient for salt. What type of salt did you, table or sea?

    Yes, we used unsalted butter. Any of those salts you have on hadn't will work just fine! Hope you enjoy Beverly!

  • Brien

    Made these cornbread muffins with diced jarred hot and mild jalapenos baked in and honey drizzled on top, along with the oven baked baby back ribs, and the dressed up baked beans (substituted honey for the maple syrup) for a family meal along with some southern style potato salad. All were excellent. Appreciate all of the recipe ideas @ MP. Thanks!

    Thanks Brien! We are so glad you enjoyed all of them!

  • Josh

    I made your loaded baked beans and cornbread today. I live in New England but am from the south so I was naturally suspicious about your bean and cornbread quality. Family said (and I agree) this is the best meal we have ever had. Ever. So thank you. For the cornbread I cheated and used a sriracha honey and I doubled all the meat in your baked beans and added shallots and a diced roasted red pepper with a head of garlic but still. Epic. Thank you so much. Wow. You ladies rock.

    Thanks Josh!! This is so great to hear, we are so happy you and your family loved it so much!

  • Mary

    Love this recipe! The cornbread is so moist and flavorful and the jalapeño honey brings it to the next level! A family favorite!

    So glad to hear!