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Jalapeño Honey Butter Cheddar Corn Biscuits.
Made with stone-ground cornmeal, buttermilk, cheddar cheese, sweet yellow corn, and salted butter. Serve these warm with spicy/sweet jalapeño honey butter. Every bite is soft, layered with cheese, a little sweet, a little spicy, and perfectly salty. Pull them apart, sprinkle with fresh thyme and flaky sea salt, and enjoy while still warm—so delicious! Definitely a summer (or early fall!) treat.
This recipe really says summer to me—but it kind of leans into early fall too. As we head into August, sweet corn and peaches are coming into their peak, so now’s the time to take full advantage!
When I spotted ears of fresh yellow corn at the store last week, I got so excited. There’s nothing like summertime corn. When my family lived in Ohio, we’d take weekend trips out to the local corn farms and pick fresh ears right from the stalk.
We’d always go back again in October, but then it was for the corn mazes and pumpkins—such fun memories. If you’ve never experienced a corn maze in fall, it’s the best!
I remember the corn being extra sweet, especially after my mom would slather it with salted butter. We never did anything fancy like honey butter, but now I know, a little honey makes sweet corn even better.
This biscuit recipe is one of my favorite combos. I used my go-to cheddar biscuit base and added in cornmeal, fresh kernels, and just the right amount of heat. The jalapeño honey butter really takes things over the top. My mom is so sad she missed these!
Here are the details
Ingredients:
- all-purpose flour
- cornmeal
- baking powder
- garlic powder
- onion powder
- fresh or frozen corn
- salted butter
- shredded sharp cheddar cheese
- buttermilk
- honey
- jalepeño
- fresh thyme
- sea salt
Steps
Step 1: Mix the dough
Toss a stick of salted butter in the freezer and get it nice and cold. This helps create those flaky biscuit layers we all love.
In a large bowl, mix together the flour, cornmeal, baking powder, garlic powder, onion powder, and salt. Add in the fresh corn kernels.
Grate the cold butter on a box grater—just like cheese! Mix the shredded butter and cheddar into the dry ingredients, then pour in the buttermilk and honey. Gently mix until just combined—don’t overdo it.
Step 2: Roll the biscuits out
Turn the dough out onto a floured surface. Pat it into a rectangle, then fold the sides inward like you’re folding a letter. Press it back out, then fold it again. Repeat a few times.
This folding trick is the secret to those flaky, layered biscuits—kind of like the ones from Bob Evan’s or Cracker Barrel. I’ve never had the real thing, but my Nonnie always kept the frozen ones in the freezer, and my oldest brother loved them.
Step 3: Bake the biscuits
Cut out your biscuits and place in a buttered cast iron skillet. Bake until golden and the cheese is bubbling. Your kitchen is going to smell amazing.
Step 4: Make the honey butter
While the biscuits bake, melt the remaining butter on the stove with a jalapeño, garlic powder, and honey. Let everything get nice and bubbly, then stir in fresh thyme or parsley. I love thyme with the sweetness of the corn.
To serve
Spoon that warm, spicy-sweet butter over each biscuit while they’re still hot. Finish with a sprinkle of flaky sea salt. So simple, so delicious. These are best straight out of the oven!
Looking for other savory bread recipes? Try these.
The Best (easiest) No Knead Bread
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 Jalapeño Honey Butter Cheddar Corn Biscuits, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you 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!
Jalapeño Honey Butter Cheddar Corn Biscuits
Servings: 9 biscuits
Calories Per Serving: 281 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 cup fresh or frozen yellow corn
- 1 stick (8 tablespoons) cold salted butter, shredded (like cheese)
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk
- 2 teaspoons honey
jalapeño Honey Butter
- 4 tablespoons salted butter
- 1-2 teaspoons honey
- 1 jalapeño, seeded, if desired, and chopped
- 1-2 tablespoons fresh thyme or chopped parsley
- 1/2 teaspoon garlic powder
- sea salt
Instructions
- 1. Preheat the oven to 425°F. Rub a 10-inch cast iron skillet with butter.2. In a bowl, combine the flour, cornmeal, baking powder, garlic powder, onion powder, salt, and corn. Using your hands, mix in 1 stick of shredded butter and the cheddar cheese. Pour over the buttermilk and add the honey. Mix until combined.3. Turn the dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold one side into the center, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again. Repeat the folding. Turn the dough horizontally one more time. Flatten into a 3/4-inch-thick rectangle.4. Using a biscuit cutter, cut the dough into 3-inch circles. Re-roll the remaining dough and cut more circles. Arrange the biscuits in the prepared skillet. Brush the tops with milk. Arrange 2 tablespoons of butter around the biscuits. Bake until golden, 20-22 minutes.5. Meanwhile, make the jalapeño butter. In a pan over low heat, melt 2 tablespoons of butter. Mix in the honey, jalapeño, thyme, and garlic powder. 6. Serve the biscuits warm with jalapeño butter and flaky salt.
This post was originally published on July 29, 2025
We made two versions of the honey butter because not everyone in our group would have wanted the jalapeno butter.
The overall flavor of everything was good. I will make this again.
I have several technical comments.
The pan size called for is completely wrong. Cast iron skillets are measured from rim to rim, not at the bottom where the cooking surface is. Our go-to cast iron skillet is 10″, rim to rim, but it wasn’t nearly large enough to hold all the biscuits when cut with a 3″ diameter ring. I bumped up to a 12″ cast iron skillet (10″ at the bottom) and even then, there was enough dough leftover for 1, maybe two more biscuits. I was only able to get 7 biscuits in the larger pan.
Perhaps you could modify the recipe to give us the expected yield (how many biscuits) the recipe should produce?
I kept track of my time and I want to give a reality check on how much time this actually took. The author says 40 minutes. In actuality it was 82 minutes. And that doesn’t include cleanup!
Time to Table (in minutes)
Gather Ingredients: 20
Prep Ingredients: 40
Oven Time: 22
Total Time: 82 minutes
I baked them in a 425 degree convection oven. They were done in 20 minutes.
The section for the jalapeno butter ingredients calls for 4 tablespoons of butter, but the directions call for 2. Can you please fix that inconsistency? I used 4 tablespoons as called for in the ingredients section. I think that was better.
After making the jalapeno butter in the pan, it was, of course, completely melted; not exactly easy to put on to the biscuits. Also you had to stir it just before using it every time because all the ingredients would separate. My first attempt to use it was to spoon this liquid over the top of a biscuit, but of course it ran right off the sides and on to the table (or your shirt as you ate it). So I poured it into a small ramekin and put it in the refrigerator. I stirred it every few minutes to keep the ingredients blended, otherwise they would have separated into liquid layers with all the solid ingredients on the bottom. This resulted in a much more usable honey butter. Once it was solidified, it could be used like regular butter. I recommend making the honey butter in advance and then pulling it out perhaps 30 minutes before you need it so that it will be easier to spread.
KP
San Rafael, CA
November 11, 2025
2 tbsp of the butter you’re talking about is going around the biscuits in the pan when they go in the oven, the other 2 go into making the jalapeño honey butter. And it’s not meant to be a soft spreadable butter that goes on, it’s meant to glaze the biscuits when they come out of the oven to give better sheen.
Hi Tiegan, can I freeze the rounds and bake them a few days later? How much time would you recommend adding to the baking time? Thanks
Hey Ben! I’m so sorry, I haven’t ever tried that personally so I can’t say for sure! I would imagine that should work just fine! 🙂 xT
Hi Tiegan, this looks delicious!
Is there any substitution for the buttermilk? Can I use regular milk with a tbsp of acv instead of actual buttermilk?
Hi Robyn! Yes, you can absolutely use regular milk with a tsp of apple cider vinegar or lemon juice! xT
I’d love to make these for an end of summer bbq potluck I’m attending! Would you suggest I top them with the jalapeño butter on arrival instead of at home?
Hi Megan! Yes, I would top them with the jalapeño butter on arrival! Hope you enjoy! xT
Can you prepare them early in the day and bake them later ? I
Love you cookbooks
Hi there! Yes, you can definitely prepare then ahead of time and then bake later! 🙂 xT
These were great! Perfect cross between cornbread and biscuits. I made this to go with baby back ribs and they were soooooo good!
Hey there! Thank you so much for trying out the recipe! I bet these were perfect with ribs! 🙂 xT
How do these differ from the other cornmeal Jalapeño biscuits?
Hey Liz! These biscuits are made with cornmeal and fresh corn. They will be pretty different from the cheese biscuits I have shared. These have more of a cornbread flavor! Great for summer!
Let know which recipe you try, I love them all!
Have a great day!!! xT
Could you please tell me the difference between these and the other recipes that you have on your website that are like this one? I’m feeling a little unsure about which one to choose.
Hey Cheryl! These biscuits are made with cornmeal and fresh corn. They will be pretty different from the cheese biscuits I have shared. These have more of a cornbread flavor! Great for summer!
Let know which recipe you try, I love them all!
Have a great day!!! xT
Hi! The recipe has me baking these in a cast iron pan with butter scattered around the biscuits, but your description has them on a parchment lined pan. Which is the best way to make these?
Hey Amy! A cast iron skillet is best for baking these biscuits. I bake my biscuits in my Staub skillet.
Let me know if you have more questions. I hope you love the biscuits! xT
If I am correct the description above for this recipe and the actual recipe are a bit different. The description says to use a parchment lined baking sheet while the recipe says to use a cast iron skillet. Which is correct
Hey Marlene! This recipe is baked in a cast iron skillet. If you follow the directions the recipe will work perfectly when baked in a skillet!
If you do not have a skillet, a parchment lined baking sheet will work as well.
Does this help? Let me know! Hopefully you can make these and enjoy them! xT
You say this is a great summer item, but what makes it perfect for summer? You still need to crank up the oven and bake them–nothing really screams “summery” in my opinion. Please explain?
Hey Lee! Totally fair question! These biscuits use fresh summer ingredients like sweet corn and jalapeños, which are in season and super flavorful. They’re also great alongside summer meals like BBQ or grilled dishes! 🙂 xT
Genuinely asking – what is the difference between this recipe and the 5 other versions you have on your site? I’m not sure which one to use!
Hey Jessica! These biscuits are made with cornmeal and fresh corn. They will be pretty different from the cheese biscuits I have shared. These have more of a cornbread flavor! Great for summer!
Let know which recipe you try, I love them all!
Have a great day!!! xT