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Jalapeno Cornbread with Honey Butter

Jalapeno Cornbread with Honey Butter

  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 to 8 servings


  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all purpose flour
  • 1/2 cup shredded sharp cheddar
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne
  • 1 1/2 tablespoons minced red jalapeno
  • 1 1/2 tablespoons minced jalapeno
  • 3 eggs, whisked
  • 1 1/2 cups milk
  • 1/3 cup vegetable oil
  • Unsalted butter, for serving
  • Honey, for serving


  • Preheat the Air Fryer 360 to 325 degrees F on the bake setting.

    In a medium mixing bowl, combine the cornmeal and flour. Set aside. In a second bowl, whisk together all remaining ingredients (except butter and honey). Add the dry ingredients to the wet ingredients and stir until just combined. Spoon the mixture into a greased 9-inch skillet or other baking dish and bake until the cornbread is golden brown and a tester comes out clean, usually about 30 minutes. 

    Brush the top of the cornbread with butter and honey before serving. 

Recipe Details