Jalapeno Cornbread Beer Bread Muffins with Salted Beer Honey Butter

Jalapeno Cornbread Beer Bread Muffins, cooking with beer


There’s a contradictory element to cornbread.

It’s enough to be a meal all on it’s own, especially when you eat 4 of them, with a beer and some honey butter, but you miss the rest. You miss the ribs, and the greens, and the coleslaw and the mac n cheese and the fried chicken. You miss all those things that cornbread always sits beside on the plate. Maybe it’s just that cornbread is a social food, it just goes with everything. Or maybe it’s because your cornbread memories are accompanied by other comforting good-time food.

But either way, it’s a food that seems to be lonely all by itself. So you should probably make some beer fried chicken and some beer and bacon mac n cheese, maybe some stout BBQ sauce ribs while you’re at it.

Or just eat 4 of them with a beer and call it day.

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Jalapeno Cornbread Beer Bread Muffins with Salted Beer Honey Butter


    For the muffins
  • 1 1/4 cups cornmeal
  • 3/4 cup flour
  • 3 jalapenos, chopped (remove seeds for a lower heat level)
  • 1 ear of corn, grilled (leftover grilled corn works perfect)
  • 1/3 cup brown sugar
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • ¾ cup melted butter
  • ¾ cup wheat beer
  • 2 eggs
  • 3 tbs vegetable oil
  • for the butter:
  • ½ cup butter
  • 2 tbs wheat beer
  • 1 tbs honey
  • 1 tsp Maldon salt


  1. Preheat the oven to 400.
  2. In a large bowl stir together the cornmeal, flour, jalapenos, kernels cut off the cob of corn, brown sugar, baking soda, baking powder and salt.
  3. Make a well in the center.
  4. Add the melted butter, beer, eggs and vegetable oil, stir until jut combined.
  5. Scoop into the wells of a muffin tin that has been sprayed with cooking spray.
  6. Bake at 400 until lightly browned and top spring back when touched, about 12 to 15 minutes. Allow to cool.
  7. In a stand mixer, beat the butter with a paddle attachment until light and fluffy. Slowly add the beer and honey, mix until well combined, stir in the salt.
  8. Scrape the butter onto a sheet of plastic wrap, roll into a log, refrigerate until set, about 30 minutes.
  9. Serve the cornbread with butter.

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14 thoughts on “Jalapeno Cornbread Beer Bread Muffins with Salted Beer Honey Butter

  1. Do you think this would work in mini muffin tins? Should I alter the cooking time/temperature? Thanks!!

  2. Cornbread is divine! 🙂 And I love the addition of the fresh jalapeño slice on top. Cute and tasty!

  3. Have you ever tried adding some cheddar cheese? I’m not worried about the taste but what about the consistency?
    Also, does the type of beer make a big difference in taste and consistency?
    I made the butter last night and its unbelieveable! I will make the muffins to go with it tonight.

  4. Heck yeah, this is a keeper! After a tricky search, I’m glad yours is the recipe I found to pair with my vegetarian chili. No fuss for me with the time & temp, and the crumb & texture, wow. The brown sugar (I used dark) is a simple change from the usual that seems to go a long way.

    Didn’t alter much, except to increase the corn a bit (2/3 c. frozen) for lack of peppers in the batter – various palates to suit over here. Thanks to the jalapeño lager I used, there’s still a bit of heat. Got 12 muffins (14 min) and four 3″ ramekins (15 min), rotating midway.

    My brewery job means I bring home way more beer than we can drink, so I’ll definitely be back for more recipes! Thanks for this one!

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