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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
Ingredients
- 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
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
For real!
Can I sub boxed cornbread mix for the dry ingredients? Also can I use regular milk instead of buttermilk?
Thanks!!
My friends and I really loved these, but the bottoms of a number of them burnt after just 10 minutes, so I’d probably lower the oven temp to about 400 or maybe even 375 and do them a couple minutes longer, instead. Otherwise, delicious, thank you!
Thank you so much Billy! I am so glad your friends and family enjoyed these!
This recipe is exactly what I was looking for! One question- could I cook these in a muffin tin?
Yes, these would be great in a muffin tin. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Wow! These are great! I’m not much of a baker but I pulled these off and the Hubb’s loved them! They are simple to make and tasty all by themselves! I added about 2 tablespoons of fresh dill because I love it and it was fab! Thanks yet again Tieghan!
Thats so awesome, I am so so so happy these were perfect for you Mandy!
I’m making these now and am wondering: did you use the long sticks of butter that I sometimes see the Barefoot Contessa using? Out here (Cali) we have the short (1/2 C) sticks. I’m going to use those so I hope the recipe turns out right. ?
It is a great idea to learn to tackle the tasks of steed grooming and also tacking up the
steed.
Made these in a double batch to go with a big pot of chili, and they turned out great despite my limited experience with biscuits and I know they can be tricky. I shredded the cheese instead of cubed it, which I wish I had done to get those big bursts of cheddar! overall really great cornbread biscuit recipe, will definitely make again 🙂
So happy you love them! Thanks!!
Do you think these can be prepared ahead of time, frozen, and baked when needed?
Yes, I think that would be great. Hope you love these!!
I made these today and they were delicious but they ran together on the pan. I reexamined the amounts and ingredients and I’m certain I got it right but I can’t quite figure out what happened. Oh well, they were still delicious!
I am not sure what you mean they ran together? Did they touch well baking? If so, just use two pans instead of one.
So happy you loved these though, thank you!!
can these be fried on to of stove??? I dont like baked or thick corn bread. thank you
I am not sure, I have never tried cooking these on the stove. Let me know if you give it a try!
I just found you today, Tieghan, and I like your style. This looks like a very good recipe that I will try in the near future. Not my favorite lunch meat(Pastrami), but what do you think about a thin slice of roast beef in the middle?
I think that would be great!! Sounds perfect to me! Thanks so much for following along!
Hello, these look amazing! I was wondering, I am going to make these for a party, at the least there will be ten people and at the most there will be fifteen, would you suggest that I double the recipe or do you think I will be safe? I want to make sure at least everyone gets one with maybe a few leftover for those that want two… but I would like your opinion as you have made them before, thank you so much!
Ok, I think you could get away with one batch if you cut the biscuits small. Or if you find out there is only going to be 10 people I would say you are good with 1 batch. But if you want any leftover or if you want people to have two I would make a double batch. Hope this helps a little and I hope these turn out great for you!!
Thanks Jessica!
I think I am going to make these tomorrow and take to a 4th of July celebration. They look perfect. I also loved your story about the jalapenos when you were a girl – poor thing! Let that be a lesson to us all….
Yay! Thanks Ann! Hope these turn out great and make your 4th that much better!
Tieghan,
Anything with Jalapeno and Sharp Cheddar has to be good! These took amazing.
New fan visiting from Totally Tasty Tuesdays.
Cheers,
Marie
Thank you so much Marie and thank for following along! I am so excited to have you as a new follower!
These biscuits sound amazing! I would love for you to share this on my Sweet Tooth blog link party, it is going on right now.
http://sarahlynnssweets.blogspot.com/2013/05/sweet-tooth-tuesdays-3.html
Thank Sarah and thanks for the invite!