Honey Jalapeño Cornbread

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The ultimate sweet and spicy cornbread. Made with Pamela’s Cornbread & Muffin Mix. Recipe and photo created by Grain Changer.

Honey Jalapeño Cornbread

Yield: 16 servings

Honey Jalapeño Cornbread


  • 1 package Pamela's Cornbread & Muffin Mix
  • 8 Tablespoons Dairy-Free Butter, melted and cooled
  • ½ cup honey
  • 1 cup almond milk (or other milk or milk substitute)
  • 2 eggs
  • 3 Tablespoons finely chopped Jalapeno, seeds removed


Preheat oven to 375 degrees F. Spray a 8x8 baking pan with cooking spray.

In a large bowl, mix melted butter, honey, almond milk, and eggs until thoroughly combined.

Add the cornbread mix to the wet ingredients, mixing well, then fold the chopped jalapeno into the batter and let the batter rest for 10 minutes.

Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until golden brown and baked through.



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