Sweet Honey Jalapeño Cheddar Cornbread Biscuits
Today we are talking Jalapeño’s and Cornbread and Cheddar AND Honey.
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. Out house in Rocky River on the West side of Cleveland, OH was on the lake and it was a fairly big house. This meant all the family parties were held at out house. Mother’s Day, Father’s day, Thanksgiving, Christmas, Birthdays, 4th of July. Ok, you get the point…..
We had a lot of parties when I was growing up.
Those parties were a TON of work for my parents. I mean I am not just talking 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 Amsdell’s (soon to be 28), 24 Gerard’s and with our very close friends the Mooney’s, a handful more.
Yeah, is 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 had 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.
I also remember 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 cause I have no idea where that recipe is. I probably threw it out in fear of the the devil jalapeño pepper.The devil that today I absolutely adore.
Yup, I adore these dark green hot peppers. Especially with cheddar cheese. Not sure when I got over my fear, but I am sure glad I did.
And you know you what?? Touching the seeds does not even bother me anymore. Don’t get me wrong I am very carefully 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.
These are a cross between a sweet honey cornbread muffin and a buttery biscuit with a kick, and 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 it is also perfect for you Memorial BBQ that you will hopefully being having in just over a week. Or maybe even that BBQ your 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 some healthy, some fruity, a whole lot of grilling and some yummy chocolate and ice cream!
These are just the killer start!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Sweet Honey Jalapeño Cheddar Cornbread Biscuits
By halfbakedharvest
Course: Side Dish, Snack
Cuisine: American
Keyword: biscuit, cheddar, jalepeno
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.
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
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Preheat oven to 425 degrees F.
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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.
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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.
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Bake for 10-15 minutes, or until biscuits are golden brown.
For real!
Biscuits like these I could eat everyday! Love the chunks of cheese in their too..
Thanks Gerry!! The cheese is a must! So good!
I love cornbread!! OMG this is the best version ever!
Thank you Dorothy! Cornbread is so good!
Oh man I have a big thing for cornbread. And even though I have not scarred myself yet, jalepinos scare me! To taste these might make me face my fear:). They look and sound uh-mazing Tieghan!
Hehe, thank you Mary!
I could make a meal out of these biscuits!
Ha! Thanks Chung-Ah!!
Your biscuits sound great! I love jalapenos and always look for more ways to use them:@)
Thank you! We love Jalapenos too!
Oh I love spicy and cornbread. And biscuits. And cheddar. Yep these would be a total win.
hehe! Thank you So much Aimee!
These look absolutely delicious!
Thanks Nessa!
Love everything about these!
Thank you Maria and thank you so much for reading and commenting!
Oh my heavens. You’ve done it again. It’s almost lunchtime and now all I want are cheddar biscuits! I love cornbread anything!
Ha! Thanks Sally! Cheddar anything is so good, but with cornbread it is amazing!
Oh boy….where’s my plate. I am pinning these for sure. I am glad I saw them at Two Cup Tuesday. I hope you’ll come share at my party this week: http://www.tumbleweedcontessa.com/blog/flat-iron-steak-in-tequila-with-margarita-salsa-and-corn-salad/
Best wishes for tasty dishes!
Thank you and thanks for pinning!
Wow! Those look incedible! My husband would adore these, so I might be making them in the near future just for him 😉
Ya! Thanks Jocelyn! Hope you guys love these!
These look amazing! Our dad LOVES anything cornbread. I am definitely going to score some brownie points when I make these for him. Thank you for sharing this recipe. (Saw these over at Hungry Little Girl’s Wednesday Extravaganza)
Thank you so much! Hope your Dad loves these!
I’m a jalapeno addict – seriously, love them!
These look great. I grew up making jalapeno cornbread with my Granny, and I think she’d definitely approve of these 🙂
Ya! i am so excited I am not alone with the jalapeno addiction! Thanks Rachel!
These look amazing! We love homemade cornbread and we also love a little kick. 😉 These look perfect for us.
Thank you!! We love the kick too!
How do you think these would be if the cheese was shredded and dispersed through the dough instead of cubed?
Delicious! You would not get chunks of cheese, but every bite would still be cheesy and awesome. Hope you love these!
These biscuits sound amazing! I would love for you to share this on my Sweet Tooth blog link party, it is going on right now.
http://sarahlynnssweets.blogspot.com/2013/05/sweet-tooth-tuesdays-3.html
Thank Sarah and thanks for the invite!
Tieghan,
Anything with Jalapeno and Sharp Cheddar has to be good! These took amazing.
New fan visiting from Totally Tasty Tuesdays.
Cheers,
Marie
Thank you so much Marie and thank for following along! I am so excited to have you as a new follower!
I think I am going to make these tomorrow and take to a 4th of July celebration. They look perfect. I also loved your story about the jalapenos when you were a girl – poor thing! Let that be a lesson to us all….
Yay! Thanks Ann! Hope these turn out great and make your 4th that much better!
Hello, these look amazing! I was wondering, I am going to make these for a party, at the least there will be ten people and at the most there will be fifteen, would you suggest that I double the recipe or do you think I will be safe? I want to make sure at least everyone gets one with maybe a few leftover for those that want two… but I would like your opinion as you have made them before, thank you so much!
Ok, I think you could get away with one batch if you cut the biscuits small. Or if you find out there is only going to be 10 people I would say you are good with 1 batch. But if you want any leftover or if you want people to have two I would make a double batch. Hope this helps a little and I hope these turn out great for you!!
Thanks Jessica!
I just found you today, Tieghan, and I like your style. This looks like a very good recipe that I will try in the near future. Not my favorite lunch meat(Pastrami), but what do you think about a thin slice of roast beef in the middle?
I think that would be great!! Sounds perfect to me! Thanks so much for following along!
can these be fried on to of stove??? I dont like baked or thick corn bread. thank you
I am not sure, I have never tried cooking these on the stove. Let me know if you give it a try!
I made these today and they were delicious but they ran together on the pan. I reexamined the amounts and ingredients and I’m certain I got it right but I can’t quite figure out what happened. Oh well, they were still delicious!
I am not sure what you mean they ran together? Did they touch well baking? If so, just use two pans instead of one.
So happy you loved these though, thank you!!
Do you think these can be prepared ahead of time, frozen, and baked when needed?
Yes, I think that would be great. Hope you love these!!
Made these in a double batch to go with a big pot of chili, and they turned out great despite my limited experience with biscuits and I know they can be tricky. I shredded the cheese instead of cubed it, which I wish I had done to get those big bursts of cheddar! overall really great cornbread biscuit recipe, will definitely make again 🙂
So happy you love them! Thanks!!
It is a great idea to learn to tackle the tasks of steed grooming and also tacking up the
steed.
I’m making these now and am wondering: did you use the long sticks of butter that I sometimes see the Barefoot Contessa using? Out here (Cali) we have the short (1/2 C) sticks. I’m going to use those so I hope the recipe turns out right. ?
Wow! These are great! I’m not much of a baker but I pulled these off and the Hubb’s loved them! They are simple to make and tasty all by themselves! I added about 2 tablespoons of fresh dill because I love it and it was fab! Thanks yet again Tieghan!
Thats so awesome, I am so so so happy these were perfect for you Mandy!
This recipe is exactly what I was looking for! One question- could I cook these in a muffin tin?
Yes, these would be great in a muffin tin. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
My friends and I really loved these, but the bottoms of a number of them burnt after just 10 minutes, so I’d probably lower the oven temp to about 400 or maybe even 375 and do them a couple minutes longer, instead. Otherwise, delicious, thank you!
Thank you so much Billy! I am so glad your friends and family enjoyed these!
Can I sub boxed cornbread mix for the dry ingredients? Also can I use regular milk instead of buttermilk?
Thanks!!
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