This grilled cornbread features homemade cornbread squares spread with a spicy jalapeno honey butter and then quickly cooked on the grill until perfectly crispy!
Grilling your cornbread with hefty amounts of ungodly-good jalapeno honey butter should be a summer requirement.
As if homemade cornbread wasn’t crush-worthy enough, turns out grilling it ups the ante about ten fold and transforms it into the ultimate summer side dish.
To crispy, buttery, grilled perfection we go!
It’s the homemade honey butter that really seals the deal here. It’s sweet, spicy, and gives just the right amount of oomph to the cornbread slices.
And yes, this is the easiest side dish EVER and you can pull it together in only about 15 minutes with 4 ingredients. Someone stop me from making this every day.
This Cornbread Features…
- Soft homemade cornbread slices
- Sweet and spicy jalapeno honey butter
- Grilled in minutes until perfectly crispy
Making the Cornbread
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Honey
- Jalapeno
- Cornbread
Choosing Your Cornbread
Try these favorites of mine if you need a good homemade cornbread recipe!
Tips for Perfect Cornbread
- Split cornbread in half – use a serrated knife to split cornbread squares in half widthwise so the butter has lots of little crevices to melt into during grilling.
- Soften butter – make sure your butter is softened to room temperature so it evenly blends with the other ingredients.
- Mine jalapeno very well – this will help all the spicy juices evenly distribute throughout the butter.
- Preheat grill – make sure your grill is fully preheated to 400F before adding cornbread.
- Grill cornbread 2-3 minutes on each side – turn the cornbread frequently during grilling to prevent excessive charring.
Recipe Variations
Try these ideas for a different twist on this cornbread.
- Adjust heat level – use less jalapeno or skip it entirely for a more mild butter. Alternatively, if you want it extra-spicy, try a higher heat index pepper such as serrano or habanero.
- Use another bread – try French bread or sourdough slices in place of the cornbread.
Serving Suggestions
This cornbread is great served alongside any soup, grilled chicken, steak, or barbecue. We’ve also cubed up the cornbread and served it on top of summer salads as croutons.
Nobody’s ready for this crispy, buttery cornbread goodness! Cornbread lovers, you won’t be taking it any other way than this now and that’s a fact.
If you have any extra honey butter make sure you save it for putting on corn on the cob! This stuff is worth its weight in gold.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other grilled side dish favorites next!
Grilled Cornbread With Jalapeno Honey Butter
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Ingredients
- 1/4 cup unsalted butter, softened
- 2 tablespoons honey
- 1 small jalapeno, finely minced
- Pinch salt to taste
- 10 (2-inch) slices cornbread, sliced in half widthwise
Instructions
- In a small bowl, combine butter, honey, jalapeno, and a pinch of salt until smooth and creamy.
- Preheat an outdoor grill to 400F. Arrange cornbread halves on a sheet pan and spread split sides with butter.
- Place cornbread split-side down on preheated grill and cook 2-3 minutes on each side until cornbread is lightly charred. Serve cornbread warm and enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 7/9/26.
Vanessa A says
what cornbread recipe do you use and what pan do you bake it in. I love the look and texture of yours
Sarah says
Hi Vanessa – I use this recipe!
Connie Jenkins says
What cornbread recipe did you use?
Sarah says
Hi Connie – I use this recipe!