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Jalapeno Honey Cornbread Casserole

With a little bit of sweet and a little bit of heat you will not be able to resist this easy Jalapeno Honey Cornbread Casserole! With minimal ingredients this comes together in no time.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Servings: 6


  • 8.5 ounce box corn muffin mix
  • 15.25 ounce can creamed corn
  • 15.25 ounce can whole kernel corn
  • ½ cup sour cream
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 3 Tablespoons honey plus 2 Tablespoons for Glazing
  • ¼ cup Butter melted
  • 2-3 jalapenos minced
  • 1 cup shredded cheddar cheese


  • Preheat oven to 350 degrees Fahrenheit and grease an 8x8-inch baking dish.
  • Place all ingredients into a large bowl and mix well.
  • Pour mixture into 8x8-inch baking dish.
  • Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted into the middle comes out dry.
  • Remove from oven and use a basting brush to glaze honey on top of casserole.
  • Serve warm, Enjoy!


  1. You can omit the jalapenos if you do not like the heat.
  2. This can easily be doubled if you want to serve more people.
  3. You can add other ingredients or cheeses to this recipe if you'd like!
  4. We use corn muffin mix and not cornbread mix.
  5. This can be frozen, see my tips above.