Sweet Honey Jalapeño Cheddar Cornbread Biscuits

Sweet Honey Jalapeño Cheddar Cornbread Biscuits…

The first time I ever made cornbread, I think I was eleven or twelve. We were having a family party, I think, for the 4th of July. My parents always had family parties. Our house in Rocky River (on the West side of Cleveland, OH) was on the lake and was a fairly big house. This meant all the family parties were held at our house: Mother’s Day, Father’s Day, Thanksgiving, Christmas, Birthdays, and the 4th of July. Ok, you get the point.

We had a lot of parties when I was growing up.

Those parties were a lot of work for my parents. I mean, I’m not just talking about a small family gathering. No, our family is HUGE. Think drinks, appetizers, dinner, and dessert for anywhere from thirty-five to fifty people. There are 26 Amsdells (soon to be 28), 24 Gerards, and, with our very close friends, the Mooneys, a handful more.

Yeah, it was a lot, and the parties were often.Anyway, weird eleven-year-old me liked to help out on occasion.

I have no idea how I came across a clipping of these Jalapeño Cornbread muffins from the Plain Dealer, but I did, and I really wanted to make them.

So I did.

Eleven-year-old me had never made cornbread and had definitely never seen a jalapeño pepper before.

So here’s what I remember about that day.

My dad had said something about being careful with the jalapeño peppers, and I remember saying, “Dad, they’re peppers, I will be fine.” And I was. I made my muffins, and all was good—that is, until my skin and eyes started burning—like burning so bad.

Ah yeah. I think I touched EVERY part of my body with those fiery fingers. It was awful, and I swear it seemed like it lasted hours, maybe even a day! I’d never felt anything like it, and I swore I would never go near one of those green things again.

Really, I said that. I was seriously, seriously, viciously afraid of jalapeño peppers.

But I also remember how everyone loved the muffins—really loved them. I mean, we had not one left over, which was rare. We normally had leftovers of everything. Everyone just kept saying how good they were and that they wanted the recipe.

You guys, I don’t even think I ate one.

This bums me out because I have no idea where that recipe is. I probably threw it out in fear of the devil jalapeño pepper, which I absolutely adore today.

Yup, I adore these dark green hot peppers, especially with cheddar cheese. Not sure when I got over my fear, but I’m sure glad I did.

And you know what? Touching the seeds does not even bother me anymore. Don’t get me wrong, I’m very careful when dealing with those seeds, but I never seem to feel any real sting anymore.

Obviously, this is just awesome.

Because you all know, I like to use a whole lot of jalapeño peppers.

The Details

These Sweet Honey Jalapeño Cheddar Cornbread Biscuits are a cross between a sweet honey cornbread muffin and a buttery biscuit – but with a kick. They are awesome.

The buttery flavor and flakiness of a biscuit combined with the sweetness of a honey cornbread muffin—all mixed together with a kick from the jalapeño and then a big ol’ bite of sharp cheddar cheese!! Ah, huh, it’s good. Plus, they take just twenty-five minutes! Oh, and they’re also perfect for your Memorial BBQ that you will hopefully be having in just over a week—or maybe even that BBQ you’re having today!!

Whoa, that’s crazy, Memorial Day is in a week!

Which reminds me—I need to warn you. I have some doozies coming at you this week. Prepare yourselves for recipes that are healthy and fruity, a couple for the grill, and some yummy chocolate and ice cream!

These Sweet Honey Jalapeño Cheddar Cornbread Biscuits are just the killer start!

Sweet Honey Jalapeño Cheddar Cornbread Biscuits

4.16 from 50 votes

15 Servings

by Tieghan Gerard

calories 147kcal

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Prep5 minutes mins

Cook15 minutes mins

Total20 minutes mins

The buttery flavor and flakiness of a biscuit combined with the sweetness of a honey cornbread muffin all mixed together with a kick from the jalapeño and then a big ol' bite of sharp cheddar cheese!! Ah huh, it's good. 

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Ingredients 

1x2x3x

• ▢ 1 1/2 cups all-purpose flour
• ▢ 1 1/2 cups cornmeal
• ▢ 5 teaspoons baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon pepper
• ▢ 1 1/2 sticks cold unsalted butter, cut into small cubes
• ▢ 1 egg, lightly beaten
• ▢ 3/4 cup buttermilk
• ▢ 1/4 cup honey
• ▢ 3/4 cup sharp cheddar cheese, cubed
• ▢ 2 in jalapeños, deseeded (I left some of my seeds ) and diced (if your jalapeños are small use 3)

Instructions 

• Preheat oven to 425 degrees F.
• In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt and pepper. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk, egg and and honey and pour into the flour. Stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together. Fold in the cheddar cheese and jalapenos.
• Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Brush with buttermilk.
• Bake for 10-15 minutes, or until biscuits are golden brown.

Nutrition

Calories: 147kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 144mg | Potassium: 232mg | Fiber: 1g | Sugar: 5g | Vitamin A: 110IU | Vitamin C: 2.2mg | Calcium: 117mg | Iron: 1.3mg

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

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