🌶️🍯 Jalapeño Skillet Cornbread with Hot Honey Drizzle

This golden jalapeño cornbread is baked in a cast-iron skillet for crispy edges and a soft, tender center. Finished with a store-bought hot honey drizzle, it’s the perfect balance of sweet and heat — cozy, kid-friendly, and ideal alongside chili or soup.

🛒 Ingredients

Cornbread

• 2 boxes Jiffy Corn Muffin Mix
• 2 large eggs
• ⅔ cup milk
• ½ cup sour cream
• ½ cup shredded cheddar cheese
• 1–2 fresh jalapeños, sliced (remove seeds for mild heat)
• 2 tbsp butter (for skillet)

For serving

• Store-bought hot honey, warmed slightly

👩‍🍳 Instructions

1. Preheat oven to 375°F.
2. Prep the skillet
   Place a 10–12 inch cast-iron skillet in the oven with butter. Let it melt while the oven heats.
3. Mix the batter
   In a bowl, stir together the corn muffin mix, eggs, milk, sour cream, and cheddar until just combined.
4. Assemble
   Carefully remove the hot skillet and swirl butter to coat.
   Pour in batter, smooth the top, and gently press jalapeño slices into the surface.
5. Bake
   Bake for 25–30 minutes, until golden brown and a toothpick comes out clean.
6. Finish & serve
   Let rest 5–10 minutes. Slice and lightly drizzle with warm store-bought hot honey just before serving.

✅ Notes

• Warm hot honey for 10–15 seconds so it drizzles cleanly
• A little goes a long way — drizzle, don’t soak
• Still kid-friendly when jalapeños are seeded
• Excellent with chili, soup, or on its own

🌶️🍯 Jalapeño Skillet Cornbread with Hot Honey Drizzle

Golden jalapeño cornbread baked in a cast-iron skillet for crisp edges and a soft, tender center. Finished with a light drizzle of store-bought hot honey, this cozy cornbread is mildly spicy, kid-friendly, and perfect alongside chili or soup.

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Ingredients Method Notes

Ingredients

  

• 2 boxes Jiffy Corn Muffin Mix
• 2 large eggs
• ⅔ cup milk
• ½ cup sour cream
• ½ cup shredded cheddar cheese
• 1 –2 fresh jalapeños sliced (remove seeds for milder heat)
• 2 tbsp butter for skillet
• Store-bought hot honey warmed slightly

Method

 

1. Preheat oven to 375°F.
2. Place a 10–12 inch cast-iron skillet in the oven with butter. Let butter melt while the oven heats.
3. In a bowl, mix corn muffin mix, eggs, milk, sour cream, and cheddar just until combined.
4. Carefully remove the hot skillet and swirl butter to coat. Pour in batter and smooth the top.
5. Gently press jalapeño slices into the surface.
6. Bake 25–30 minutes, until golden and a toothpick inserted in the center comes out clean.
7. Let rest 5–10 minutes, then slice and lightly drizzle with warm hot honey before serving.

Notes

• Warm hot honey for 10–15 seconds for a clean drizzle
• Drizzle lightly — avoid pooling on the plate
• Seed jalapeños to keep this kid-friendly
• Leftovers reheat well in a skillet or air fryer