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These salted Honey Butter Jalapeño Cheddar Cornbread Biscuits are soft, buttery, perfectly salted, and made with spicy jalapeños and sharp cheddar cheese. Each light and flaky biscuit muffin is wonderful right out of the oven with a smear of sweet honey butter. Everyone loves these yummy drop-style biscuits. They really do melt in your mouth. Plus, you’ll just love how easy they are to make!

Honey Butter Jalapeño Cheddar Cornbread Biscuits |

These are fun, cute, and easy too! The story around these is pretty simple but I’ll break it up into two parts. Part one. Come summertime, like clockwork, I think about southern recipes. What would my grandma be serving at our Sunday night dinners or weekly cookouts?

Cornbread was always a favorite with our family. Both my grandma and my mom enjoy baking cornbread, and of course, they love eating it even more.

Honey Butter Jalapeño Cheddar Cornbread Biscuits |

I’ve carried on the tradition, but I do love to switch things up a little. That’s when I thought about making cornbread biscuits! Both my mom and I loved the idea, so I started testing these weeks ago. They were good, but they gave me some trouble. And then I came up with these!

Say hello to the biscuit muffin. These are simple drop-style biscuits baked in mini muffins. They could not be easier, cuter, or more convenient to serve and eat.

I know you’ll love this recipe!

Honey Butter Jalapeño Cheddar Cornbread Biscuits |

The details

Step 1: brown the butter 

First, brown some of the butter – 4 tablespoons on the stove. This will add wonderful flavor to our biscuit muffins.

Pour the browned butter over the cold buttermilk, then mix into the batter.

Honey Butter Jalapeño Cheddar Cornbread Biscuits |

Step 2: make the batter

Mix whole wheat flour and cornmeal with baking powder, salt, and black pepper. Then add 1 stick of cold, shredded butter. If you’ve never shredded butter before, it’s just like shredding cheese! So simple, and a great trick when working to create a flaky biscuit.

Once the butter is mixed in, mix in the jalapeños and cheddar cheese.

Now add the wet ingredient: cold buttermilk, then the reserved browned butter, eggs, and some honey. Mix, mix, mix to just gently combine.

Honey Butter Jalapeño Cheddar Cornbread Biscuits |

Step 3: bake

Scoop the batter into a buttered mini muffin pan or you can use a regular muffin/cupcake pan too.

Bake until they turn a pretty golden color.

Honey Butter Jalapeño Cheddar Cornbread Biscuits |

Step 4: make the honey butter 

The honey butter is just softened butter mixed with honey and sea salt.

Brush/spread the butter over the warm biscuits. I love to serve these up warm, with sea salt on top. A sprinkle of sea salt makes every bite of these soft, spicy, cheesy biscuits just that much better.

Great as a summer side, appetizer, and even come fall as a game-day snack OR as a dinner biscuit. You really can’t go wrong!

Honey Butter Jalapeño Cheddar Cornbread Biscuits |

Looking for other savory bread recipes? Try these.

Salted Honey Butter Jalapeño Cheddar Rolls

Salted Honey Butter Parker House Rolls

Jalapeño Cheddar Popovers with Honey Butter

Soft Garlic Herb Cheddar Cheese Bread

Swirled Garlic Herb Bread

Jalapeño Cheddar Biscuits

Lastly, if you make these Honey Butter Jalapeño Cheddar Cornbread Biscuits, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Honey Butter Jalapeño Cheddar Cornbread Biscuits

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 biscuit muffins
Calories Per Serving: 144 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Honey Butter


  • 1. Preheat the oven to 350° F. Butter a 24-cup mini muffin pan or 12-cup regular pan.
    2. Add 6 tablespoons cold butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Let cool.
    3. In a large bowl, stir together the flour, cornmeal, baking powder, salt, and pepper. Add 6 tablespoons of cold shredded butter and mix to combine. Mix in the jalapeños and cheese. Pour the brown butter over the buttermilk. Add the egg and honey. Mix until just combined, adding additional buttermilk as needed.
    4. Divide the batter evenly among the prepared pan. Bake 12 – 16 minutes for mini muffins or 22-30 for regular muffins.
    5. To make the honey butter. Combine the butter, honey, and a pinch of salt together in a small bowl.
    6. Remove the biscuit muffins from the oven, then run a knife around the edges to release them. Brush/smear with honey butter. Enjoy warm.
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Honey Butter Jalapeño Cheddar Cornbread Biscuits |

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    1. Hi there,
      Sorry, I have not tested that with this recipe, so I would not recommend it. Please let me know if you give this recipe a try! xT

  1. 3 stars
    I was so hopeful these would be amazing! Unfortunately, I am not an experienced baker and I couldn’t gage the correct consistency of the batter. It seemed too dry, so I added more buttermilk, but may have overdone it because they came out too moist and not flaky or light. My only recommendation would be to add a photo and/or description of what the batter should look like before baking. They still tasted good, but I won’t be entering them into the cornbread cook off tomorrow. Will try again though!

    1. Hi there,
      Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues! I think the extra buttermilk was probably not necessary:) There’s several photos of the batter above including a video for your reference:) I hope this helps!! xT

  2. Does this work as a drop biscuit on a sheet pan? It appears my muffin tins have walked away…
    Happy to follow up on the results but would love your input 🙂

  3. 5 stars
    Made these last night to pair with the Poblano Chili from your cookbook and they were delicious! I used all-purpose flour and did find I needed to add a little more buttermilk, but it was easy to eyeball. They turned out great.

  4. dear tieghan
    can i use something else instead of corn?
    I have whole wheat and buckwheat. Otherwise I have to buy some.
    warm regards from Judith

  5. Hi! These are amazing! My husband is gluten free and I’d love to make them GF. Wondering if I could sub almond flour or a gluten free flour for the flour component??!


    1. Hi Alana,
      I think you could try using an equal amount of gluten free flour for this recipe! Let me know if you give it a try, I hope the recipe turns out well for you! xT

    1. Hi Ashley,
      Love to hear that this recipe was enjoyed, thanks so much for making it and your comment! Have a great Wednesday! xx

  6. 5 stars
    These are delicious! The honey butter is a must. I served them with fresh steamed lobsters instead of rolls…. Never going back to rolls!

    1. Hi Denyse,
      I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! Have a great holiday weekend! 🇺🇸🎆 xT

  7. 5 stars
    Delicious alongside vegetarian chili. I wrapped the leftovers individually and froze them to pull out for future breakfasts or snacks.

    1. Hey Miriam,
      Awesome!!😎 Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it turned out well for you! xT

  8. 5 stars
    Tieghan! These are so good. I was even lazy and didn’t brown the butter and used a pastry blender instead of shredding the butter. In case anyone else is wondering about ap flour. It worked perfectly for me!

    1. Hi Jennifer,
      Awesome!!😎 Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it turned out well for you! xT