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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 jalapeno honey are made with creamed corn and are moist, rich and oh-so-tender.


three corn bread muffins made creamed corn and jalapeño hone with butter

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, studier version that doesn’t play second fiddle to a bowl of chili. Finish them off with a sexy drizzle of jalapeno honey, for those who’d like a little spice.

homemade cornbread in a muffin tin and on cooling rack

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.
warm honey being poured from a sauce pan into a jar with jalapeños
small jar of 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:

6 cornbread muffins on a baking sheet
homemade corn muffin with butter and honey

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!
Cornbread muffins on a plate made with Creamed Corn

Tools You’ll Need:

4 More Bready Side Dishes We Love:

Soak up, sop up, dip and slather—these bready recipes work as starters or side dishes for family meals, parties, and even after-school snacks.

three corn bread muffins made creamed corn and jalapeño hone with butter
honey being poured from a spoon on to a homemade cornbread muffin

The Only Cornbread Recipe You Need, Ever.

We bet you didn't know cornbread could be sexy, but we did. Try these. We know you'll love them as much as we do and will receive some much needed inner healing for all those horribly dry muffins you choked down as a kid. Snap a photo of the finished cornbread muffins, and tag us on Instagram using @themodernproper and #themodernproper so we can see how they turned out.

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
  • 1 1/3 cup flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 (14 oz) can creamed corn
  • 2 eggs, beaten
  • 8 tbsp (1 stick) melted butter, cooled slightly
  • 1/2 cup sour cream


  1. In a small sauce pan, warm the honey. Place the sliced jalapeño (only use ½ if you want a mild heat) in a 1 cup (or larger) heat proof glass jar. Once the honey is liquid and warm, pour it over the jalapeños in the jar. Let it infuse while making the muffins. Test the honey every 10 minutes or so to make sure the heat is to your liking.
  2. Preheat oven to 400°F. Position rack in center of the oven.
  3. In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
  4. In a separate bowl, stir together the creamed corn, eggs, butter and sour cream. Slowly add the dry ingredients to the wet ingredients. Stir together just until combined. Do not over mix.
  5. Let the batter sit for 10 minutes on the counter.
  6. Meanwhile, coat a 12 cup muffin tin with cooking spray. You can also use muffin papers or butter and flour to prevent sticking.
  7. Divide batter evenly between the 12 muffin cups.
  8. Bake for 12-14 minutes until firm in the center. Allow to cool slightly before serving warm with butter and infused honey.

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.

  • 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 M.

    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 Villarreal

    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 Mulligan

    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!

  • patricia a jacobson

    instead of muffins can i use a loaf pan...what size and for how long to bake in oven...thanks

    Try a 9x9! for 20 minutes.

  • 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 Huck

    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 Beth Dufort

    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!