Honey Butter Jalapeño Cheddar Cornbread Biscuits Recipe

Green Cutlery
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Soft, buttery, wonderfully salted Honey Butter Jalapeño Cheddar Cornbread Biscuits feature spicy jalapeños and sharp cheddar cheese. With honey butter, each light and flaky biscuit muffin tastes great right out of the oven.   


Health benefits

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Honey Butter Jalapeño Cheddar Cornbread Biscuits Recipe

– 6 tablespoons cold, salted butter – 1 1/2 cups white whole wheat or all-purpose flour – 1 1/2 cups cornmeal – 1 tablespoon baking powder – 1 teaspoon kosher salt – 1/2 teaspoon black pepper – 6 tablespoons cold, salted butter, shredded – 2 jalapeños, seeded, if desired, and chopped – 1/2 cup shredded cheddar cheese – 1 cup buttermilk – 1 egg – 3 tablespoons honey – HONEY BUTTER – 6 tablespoons salted butter, at room temperature – 3 tablespoons honey – Flaky sea salt

Heat the oven to 350°F. Butter a 24-cup mini muffin or 12-cup standard pan. 

Step 1

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Heat 6 tablespoons cold butter in a pan over medium. Cook until butter browns, 3–4 minutes. Let chill.  

Step 2

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Mix flour, cornmeal, baking powder, salt, and pepper in a large bowl. Mix in 6 tablespoons cold shredded butter. Stir in the cheese and jalapeños.   

Step 3

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Pour brown butter on buttermilk. Add honey and egg. Mix just until mixed, adding buttermilk as needed.  

Step 4

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Evenly distribute batter in pan. Mini muffins take 12–16 minutes, regular muffins 22–30.  

Step 5

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Make honey butter. Mix butter, honey, and a touch of salt in a small bowl.  

Step 6

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Remove the biscuit muffins from the oven and loosen the edges with a knife. Apply honey butter. Savour warm.  

Step 7

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