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recipe image Jalapeño Cornbread with Creole Honey Butter

Jalapeño Cornbread with Creole Honey Butter

Jalapeño Cornbread with Creole Honey Butter

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  • Preparation timePrep time15 min
  • Ready inReady in55 min
  • ServingsPortionsPortions 8
  • DifficultyDifficultyEasy


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons diced jalapeño
  • 1/3 cup sugar
  • 2 eggs
  • 1 cup whole milk
  • 1/4 cup melted Country Crock® Original Spread Original Spread
  • 1 jalapeño, sliced, for topping
For the Creole Spread:

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat the oven to 425 degrees F.
  2. Mix the dry ingredients together in a medium bowl. Whisk the eggs, milk, and Country Crock® Original Spread in another bowl, and pour into the dry mixture. Mix until uniform.
  3. Brush a 9-inch skillet with Country Crock®. Pour the batter into the pan and smooth evenly. Top with sliced jalapeno. Bake in a preheated oven for 20–25 minutes.
  4. In a medium bowl, mix the creole butter ingredients until well blended. Let cool for about 15 minutes before serving with a slather of creole butter.

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