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🌶️🍯 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