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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
Servings: 15 Servings
Calories Per Serving: 147 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
For real!
This post was originally published on May 19, 2013
Hi – Can I use the same recipe as a cast iron skillet cornbread vs. muffins?
Hi Rhonda,
Sorry, I just want to make sure I am understanding correctly…are you wanting to make this in a cast iron skillet? That should work here! I hope you love this recipe! xx
I made these today! I needed something to go with my chili and ran right to half baked to look for a good cornbread recipe and sure enough these were my winner. I didn’t add jalapeño because my family doesn’t care for it but everything else I followed the recipe and they were great. A fun way to present cornbread for chili.
Hi Olivia,
Love to hear this! Thanks so much for trying this recipe and your comment! So glad it turned out well! xT
Made this today!
It was Fantastic and delicious!
Thank you
Hey Anita,
Perfect!! So glad to hear this recipe turned out well for you, thanks so much for giving it a try! xT
Please help me understand where I went wrong. I took my time and followed the recipe but mine turned out mealy and not like a biscuit. Like the cornmeal didn’t bake into the recipe. Not a biscuit texture at all. Im so sad! Any idea what I messed up?
Hi Jessica! I’m so sorry about that! Is there anything you substituted/did differently? xT
Too much baking powder!
Hey Sarah,
So sorry to hear this recipe was not enjoyed, please let me know if there is anything that I can help with! xx
Looks delicious! Was going to make for a pot luck this weekend and wondering if I could substitute the cornmeal for the corn flour that I have? Thanks 🙂
Hi Karen,
I would recommend sticking with the cornmeal for this recipe:) Please let me know if you have any other questions, I hope you love this recipe! xT
Hi Tieghan, Love all your recipes! I have a quick question – can I make the dough ahead of time and store in the freezer without cooking. And then pop them in the oven based on how many folks want? I do that with a sweet potato biscuit recipe and they heat up nicely. Just curious if your recipe would do the same. Thank you for your help!
Hey Tanja,
Sure, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xx
I need to make these a couple days ahead of time. What is the best way to keep them as fresh as possible?
They look amazing.
Thank you
Hi there! I would recommend keeping them in an airtight container! xTieghan
I thought the biscuits were very good. The only change I would make is to cut the baking powder in half.
Hey Gaylen,
Wonderful! Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great weekend:) xTieghan
Woah… these biscuits are unreal! In reading the comments, I decided to make a couple of minor alterations: 1) I popped my butter into the freezer about an hour before hand to make sure it stayed nice and cold as I cut into into my dough; 2) I don’t have a biscuit cutter, so formed the dough into 1/4 cup balls and then smooshed them down into little pucks with my palm (they came out “rustic” looking and quite cute!); 3) I baked them for 20 mins at 375 and they were moist, tender with browned bottoms – perfect!
Thank you so much Hannah! I am so glad this turned out so well for you! xTieghan