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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!
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.
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!
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.
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.
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.
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!
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
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
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.
Ingredients
- 6 tablespoons cold, salted butter
- 1 1/2 cups white whole wheat or all-purpose flour
- 1 1/2 cups cornmeal
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 tablespoons cold, salted butter, shredded
- 2 jalapeños, seeded, if desired, and chopped
- 1/2 cup shredded cheddar cheese
- 1 cup buttermilk
- 1 egg
- 3 tablespoons honey
Honey Butter
- 6 tablespoons salted butter, at room temperature
- 3 tablespoons honey
- flaky sea salt
Instructions
- 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.
I was disappointed with these. I followed the recipe exactly and felt they were dry with not a lot of flavor despite adding the full 2 jalapeños and cheese. I won’t be making them again.
Hi Londi,
Thanks for making this recipe and sharing your feedback, so sorry to hear they were not enjoyed. Please let me know if I can help in any way! xT
My muffins were delicious but needed to cook longer and seemed like I had too much batter for the 24 ? I will definitely make again but use less batter per mini muffin cup. Wondered if anyone else had this issue?
Hi Ruth,
Wonderful!! I love to hear that you have been enjoying this recipe and appreciate your notes and feedback! Sorry to hear you had too much batter! xT
Muffins were tasty and a hit at dinner. Made then with the chicken/rice one pan dinner. Instead of using the the honey butter on top of hot muffins (which I did) next time I will drizzle honey on top and serve the honey butter (make more) with muffins as they were a bit dry.
Hey Kim,
Happy Monday!!😎 I appreciate you making this recipe and your feedback, so glad to hear that it turned out well for you! xT
Just made them. Delicious and very easy. How did you miss the honey and butter. I got a fork and mashed it, it’s kinda ugly. How did you get yours smooth?
Has anyone had success subbing out egg in this recipe or a similar one? Wondering if a flax “egg” might work 🤔🤔🤔
Willing to experiment and report back, but I thought I’d check here first!
Hi Genesis,
So sorry, I have not tested that here, but you could certainly give it a try! Let me know how it turns out! xT
I made these last night to go with my husband’s jumbalaya and they were so awesome! I absolutely loved them! I did notice your note about adding more buttermilk as needed. I did that as my batter was pretty dry. Idk if that is because I used AP flour vs. whole wheat. Overall, great recipe and I will definitely be making them again!
Hi Laura,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for making it and your review!! Yes, I definitely think it’s normal to use more buttermilk when using all purpose flour. 🍓🫐🍉
These were totally amazing! I made them for supper with my go-to chili recipe and it must be said me and my fam ate WAY too many!! The perfect combo of sweet, salty and spicy. I’ve made corn muffins with chili from forever, and in recent years just skipped it because we were bored with them. Not anymore! These are sure to show up on our table for years to come! Thanks!
Love to hear this Toni!! Thanks so much for trying this recipe and your feedback! Have a wonderful weekend!🌈🌤️ xT
I made one batch as is and another batch adding frozen corn kernels – both were excellent. Going to try adding wild Maine blueberries to the next batch in place of corn.
Love to hear this Rene!! Thanks so much for trying this recipe and your feedback! Have a wonderful weekend!🌈🌤️ xT
Cold butter… just to put in a hot skillet to brown?
Der der der.
Really excited to try these! Just wondering per step 3, are the dry and wet ingredients (buttermilk, browned butter, honey & eggs) supposed to be mixed separately, and then combined after each are mixed? Or are the dry ingredients supposed to be mixed first and then the wet ingredient to follow in the order you listed? Thanks!
Hi Kristen,
You can follow step 3 exactly as written in the order listed:) Please let me know if you have any other questions, I hope you love this recipe! xx
I can’t wait to make this. Can I substitute whole milk for the buttermilk?
Do you think this would work in a cast iron skillet in lieu of a muffin pan? We’re going camping and I plan to make cornbread over the fire but this recipe is elevated! But not sure it’ll work in cast iron let alone over the fire (which is a wild card for any recipe really). Let me know your thoughts!
Hi Christine,
Yes, I think that would work well for you! Just increase your bake time:) I hope you love this recipe! xT
These look so good! Funny thing- I have a cheddar corn jalapeño pancake mix in my pantry waiting to be used up! Any tips on how to to that to make those muffins with this pancake mix? Can’t wait to try these!
Thanks so much Vicky!! So sorry, I’ve not tested this recipe with a pancake mix so I really am not sure how to go about that! Let me know if you give this recipe a try! xT
Yes! They came out so good! Added some extra jalapeño and cheddar cheese to the mix! Family loved them! Thanks so much for these amazing recipes!
Love to hear this Vicky!! Thanks so much for making this recipe and sharing your feedback! xT
I’d love to make these. Wish you would reply to the comments asking for clarification about the amount of butter!!!!!
Hi Debbie,
The recipe has been fixed, you will use 6T of melted butter and 6T of shredded butter:) I hope this helps! xT
Receipe calls for 8 Tbsp cold butter but instructions say to use 4 Tbsp. ???
Hi Bob,
So sorry for any confusion, I fixed the recipe, you are going to use 6 tablespoons for each, so melt 6T and shred 6T. Please let me know if there is anything else that I need to clarify! xx
Yum! What do you like to serve with these?
Hi Georgi,
These are great with just about any meal that you enjoy, usually some type of meat and veggies! Please let me know if you have any other questions! xT
There is a mistake in the recipe.
According to the ingredient list there are 8 tbsp (one stick) of shredded butter PLUS 4 tbsp of butter that gets browned.
Hi Denise,
So sorry for any confusion, I fixed the recipe, you are going to use 6 tablespoons for each, so melt 6T and shred 6T. Please let me know if there is anything else that I need to clarify! xx
Hola from a very inexperienced baker with family living at your altitude. I’d love to whip up this recipe for them when I visit, but I need your advice/input here.
I think you’ve said in the past you adjust your recipes for people living at lower altitudes? If so, how do you generally adapt a low-altitude recipe to higher elevations? Is it temperature, volume of leavening, volume of flour, or what? By now you HAVE to be an expert at this!!! 😀
Hi there,
You can go ahead and follow this recipe as written, you shouldn’t have any issues! Please let me know if I can help in any other way, I hope this turns out well for you! xT
Sound so good! Are you supposed to shred 4 tbsp or 8 tbsp of cold butter? The ingredients say 8 but the directions 4 🙂
Lise… I reread the instructions. 4 TBS of shredded butter is browned in the pan. 4 TBS of shredded butter goes into the flour, etc. May have helped if the recipe stated that the 8 TBS of butter is divided. Tieghan does a terrific job of making her recipes available for us!
Hey Gael,
So sorry for any confusion, I fixed the recipe, you are going to use 6 tablespoons for each, so melt 6T and shred 6T. Please let me know if there is anything else that I need to clarify! xx
It looks like the other 4 T is melted for the batter. I wouldn’t bother to shred it before melting myself.
Hi Melinda,
So sorry for any confusion, I fixed the recipe, you are going to use 6 tablespoons for each, so melt 6T and shred 6T. Please let me know if there is anything else that I need to clarify! xx
This part of your instruction does not make sense, “Add the 4 tablespoons of brown butter over the buttermilk.”
Are you instructing to mix all wet ingredients together, then add to dry ingredients?
I understand that over mixing will make a tough crumb.
In addition, please address the 4Tbsp of cold butter vs 8 Tbsp of cold butter in ingredient list.
Sounds like a delicious muffin, however please clarify your instructions.
Hi Marie,
So sorry for any confusion, I fixed the recipe, you are going to use 6 tablespoons for each, so melt 6T and shred 6T. Please let me know if there is anything else that I need to clarify! xx
Hi Lisa,
So sorry for any confusion, I fixed the recipe, you are going to use 6 tablespoons for each, so melt 6T and shred 6T. Please let me know if there is anything else that I need to clarify! xx