Southern Jalapeño Honey Butter Cornbread Bake with Bacon Crunch & Street-Corn Flair

If you’re craving something that tastes like sunshine in a skillet, look no further than this Southern Jalapeño Honey Butter Cornbread Bake with Bacon Crunch & Street-Corn Flair. It brings together spicy jalapeños, smoky bacon, sweet honey butter, and hearty corn in a golden bake that’s both comfort food and a flavor surprise.

I first got the idea one humid summer evening in Charleston, riding past a food truck that served chips with charred corn, jalapeño butter drizzle, and shredded cheese piled high. That smoky-sweet bite stayed with me—and then I thought, why not build it into cornbread? That’s how this recipe was born.

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Why This Cornbread Stands Out

• Bold Southern flair: Honey butter meets smoky bacon and spicy jalapeño in one skillet.
• Textural pudding: The dish delivers crispy edges, a moist interior, and cheesy top, finished with a drizzle.
• Comfort meets creativity: It’s ideal with chili, BBQ, or as a side that steals the show.

Ingredients You’ll Need

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup sugar
• 2 large eggs
• 1 cup buttermilk
• ½ cup melted butter, plus extra for drizzling
• 2 tablespoons honey
• 1 cup fresh or frozen corn kernels (charred in a skillet)
• 1 cup shredded sharp cheddar cheese
• ½ cup cooked crispy bacon bits
• 2 jalapeños, finely chopped (plus extra slices for topping)
• ½ teaspoon smoked paprika
• 1 tablespoon hot honey (for finishing drizzle)
• 2 green onions, thinly sliced (for garnish)
• Pinch of crushed chili flakes

Step-by-Step Instructions

1. Preheat & Prep:
   Preheat oven to 375 °F (190 °C). Grease a cast-iron skillet (or similar baking dish) with butter.
2. Mix Dry Ingredients:
   In a bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar until evenly combined.
3. Mix Wet Ingredients:
   In another bowl, whisk eggs, buttermilk, melted butter, and honey until smooth.
4. Combine Wet & Dry:
   Pour the wet mixture into the dry ingredients. Stir just until combined — avoid overmixing.
5. Fold in Flavor Elements:
   Fold in charred corn kernels, half the shredded cheddar cheese, chopped jalapeños, and half the bacon bits.
6. Bake:
   Transfer batter to the prepared skillet. Smooth the top, then sprinkle remaining cheddar cheese, bacon bits, and jalapeño slices on top.
   Bake 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Finish with Honey Butter & Drizzle:
   Immediately after baking, brush the warm top with melted honey butter. Drizzle with hot honey. Sprinkle crushed chili flakes and smoked paprika. Garnish with sliced green onions.
8. Serve Warm:
   Serve from the skillet while hot. Great as a side or main part of a hearty meal.

If you’re looking for more make-ahead comfort bowl ideas, check out our Related bread ideas Recipes.

Tips & Variations

• Char the corn first — tossing corn kernels in a hot skillet until lightly blackened adds smoky street-corn flavor.
• Adjust spice heat — you can remove jalapeño seeds or reduce the number of jalapeños if you want milder heat.
• Cheese swap: Try pepper jack instead of sharp cheddar for a spicier bite.
• Make it vegetarian: Skip the bacon bits, double the cheese, and use smoked paprika for extra smokiness.
• Make-ahead: Bake ahead and reheat gently before serving. Brushing with extra melted butter helps restore that fresh-oven shine.

Nutrition Estimate

Frequently Asked Questions (FAQs)

Southern Jalapeño Honey Butter Cornbread Bake with Bacon Crunch & Street-Corn Flair

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• Author: Aleena
• Total Time: 45 minutes
• Yield: 4 servings

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Description

This Southern Jalapeño Honey Butter Cornbread Bake with Bacon Crunch & Street-Corn Flair is the ultimate comfort-meets-creativity dish — a golden, buttery skillet cornbread that’s equal parts smoky, spicy, and sweet. Inspired by Southern BBQ flavors and Mexican street-corn charm, it combines crispy bacon, charred corn, melted cheddar, and a drizzle of hot honey butter. The result? A cornbread that’s perfectly moist inside, crisp at the edges, and bursting with bold, crowd-pleasing flavor. Perfect for potlucks, family dinners, or cozy weekends at home.

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Ingredients

• Dry Ingredients:
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup sugar
• Wet Ingredients:
• 2 large eggs
• 1 cup buttermilk
• ½ cup melted butter (plus extra for drizzling)
• 2 tablespoons honey
• Add-Ins & Toppings:
• 1 cup fresh or frozen corn kernels (charred in a skillet)
• 1 cup shredded sharp cheddar cheese (divided)
• ½ cup cooked crispy bacon bits (divided)
• 2 jalapeños, finely chopped (plus extra slices for topping)
• ½ teaspoon smoked paprika
• 1 tablespoon hot honey (for finishing drizzle)
• 2 green onions, thinly sliced (for garnish)
• Pinch crushed chili flakes

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Instructions

1. Preheat Oven:
   Preheat oven to 375°F (190°C). Grease a cast-iron skillet or casserole dish with butter.
2. Combine Dry Ingredients:
   In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar until well mixed.
3. Whisk Wet Ingredients:
   In another bowl, combine eggs, buttermilk, melted butter, and honey. Whisk until smooth and creamy.
4. Mix Together:
   Pour the wet mixture into the dry ingredients. Gently stir until just combined — avoid overmixing for a light, tender texture.
5. Add Flavor Mix-Ins:
   Fold in charred corn kernels, half the cheddar cheese, chopped jalapeños, and half the bacon bits.
6. Bake:
   Pour the batter into the prepared skillet. Top with remaining cheddar cheese, bacon bits, and jalapeño slices.
   Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Finish & Garnish:
   While still warm, brush with melted honey butter. Drizzle with hot honey and sprinkle smoked paprika, crushed chili flakes, and sliced green onions.
9. Serve:
   Serve warm, straight from the skillet, for a rustic and cozy presentation.

Notes

Use a cast-iron skillet for a crispy golden crust and even heat distribution
Char your corn kernels before folding them in — it adds smoky “street-corn” flavor.
For less heat, remove jalapeño seeds before chopping.
Tent with foil halfway through baking if the top begins to brown too quickly.
Leftovers can be stored in an airtight container for up to 3 days; reheat in the oven for best results.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner / Oven Bake
• Cuisine: American

Conclusion

Southern Jalapeño Honey Butter Cornbread Bake with Bacon Crunch & Street-Corn Flair is your next show-stopping comfort bread. Spicy, sweet, smoky, and buttery — every bite delivers Southern charm with a twist. Whether it’s a side for your BBQ feast or the centerpiece at your potluck table, this cornbread brings soul and flavor.

Warm, cheesy, spicy — serve it fresh from the skillet and watch it disappear.

If you’re looking for more make-ahead comfort bowl ideas, check out our Related bread Recipes.