Cornbread with Creamed Corn and Jalapeño Infused Honey

three corn bread muffins made creamed corn and jalapeño hone with butter
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Forget everything you think you know about cornbread. Our cornbread recipe uses creamed corn, which means these corn muffins are moist, rich and oh-so-tender.

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. 

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:

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. 

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

Ingredients

1 cup honey
1 jalapeño, thick 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 can creamed corn
2 eggs, beaten
8 tbsp (1 stick) melted butter, cooled slightly
1/2 cup full fat sour cream

Method

  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) Then flour to prevent muffins from sticking to the pan.
  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.