Cuban Side Dishes

Sweet & Spicy Honey Cornbread

Some recipes you make once and forget. This Sweet & Spicy Honey Cornbread? Believe it or not, my Cuban family asks for it on repeat, especially when I make my turkey chorizo chili. This spicy-sweet cornbread has become the side dish in my house, and honestly, I get it. Soft…

  • Ready 35 minutes
  • Serves 10 servings
  • Prep 15 minutes
  • Cook 20 minutes
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Sweet & Spicy Honey Cornbread

This spicy-sweet cornbread has become the side dish in my house, and honestly, I get it. Soft, moist, honey-sweet with a kick of cayenne and pepper jack cheese melted right into the batter. No jalapeños, no chiles. Just the good stuff.

A Cuban girl who didn’t grow up with cornbread now can’t imagine living without it!

Most sweet and spicy cornbread recipes reach for jalapeños. I went a different route. Cayenne pepper gives you a heat that’s subtle enough to get your attention. And, paired with honey in the batter and drizzled on top right before serving, you get that perfect sweet-heat balance in every single slice.

The pepper jack cheese is the other secret ingredient for this recipe. It melts into the batter and gives the cornbread a savory, gooey backbone that makes it feel indulgent without being heavy. It’s the kind of side dish that disappears before the bowl is empty.

I still remember someone bringing a store-bought cornbread to a family gathering. Sure, it was moist and fluffy but guess what? My sweet-spicy cornbread blew everyone away. Not to toot my own horn, but toot toot. Ha!

Can’t wait for you guys to make this recipe!

Recipe

Sweet & Spicy Honey Cornbread

Soft, moist, and loaded with honey-sweet batter with kick of cayenne and pepper jack cheese melted right in, I mean what's not to like about this sweet & spicy honey cornbread. No jalapeños needed! Baked in a cast iron skillet and finished with a honey drizzle, it's the side dish my family requests every single chili night.

  • Serves 10 servings
  • Prep 15 minutes
  • Cook 20 minutes
  • Total 35 minutes

Ingredients

  • 1 stick unsalted butter (melted (8 tablespoons plus more for the cast iron))
  • 1 1/3 cup buttermilk
  • 2 large eggs
  • 1/4 cup raw honey
  • 1 1/4 cup ground cornmeal
  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cup pepper jack cheese (shredded)
  • Cayenne powder for topping

Instructions

  1. 1

    Preheat oven to 400ºF. Coat a 10” cast iron pan with melted butter or nonstick cooking spray. Set aside.

  2. 2

    In a mixing bowl, add 8 tablespoons melted butter, buttermilk, eggs, and honey. Mix until smooth and well combined.

  3. 3

    Into the same bowl, add cornmeal, flour, sugar, salt, baking powder, and baking soda. Mix until combined. Fold in 1 cup of shredded pepper jack cheese. The cornbread batter will be like a thick pancake batter.

  4. 4

    Transfer the cornbread batter into the cast iron pan. Sprinkle the rest of the shredded cheese on top. Bake for 25-30 minutes until a toothpick is inserted and comes out clean. Serve with a drizzle of honey and cayenne pepper. Enjoy!

Notes

Slightly adapted from William Sonoma

Nutrition

  • Serving1 slice
  • Calories404 kcal
  • Carbohydrates43 g
  • Protein14 g
  • Fat20 g
  • Saturated Fat12 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat6 g
  • Trans Fat0.3 g
  • Cholesterol80 mg
  • Sodium492 mg
  • Potassium178 mg
  • Fiber3 g
  • Sugar10 g
  • Vitamin A552 IU
  • Vitamin C0.03 mg
  • Calcium275 mg
  • Iron2 mg