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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.

Jalapeno Beer Cornbread Muffins3

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


  • Preheat the oven to 400.
  • 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.
  • Make a well in the center.
  • Add the melted butter, beer, eggs and vegetable oil, stir until jut combined.
  • Scoop into the wells of a muffin tin that has been sprayed with cooking spray.
  • Bake at 400 until lightly browned and top spring back when touched, about 12 to 15 minutes. Allow to cool.
  • 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.
  • Scrape the butter onto a sheet of plastic wrap, roll into a log, refrigerate until set, about 30 minutes.
  • Serve the cornbread with butter.

Jalapeno Beer Cornbread Muffins2

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Tieghan June 13, 2014 um 5:44 am

This is my favorite corn bread muffin combo and the butter is down right awesome!


Sophia @ NY Foodgasm June 13, 2014 um 6:53 am

PERFECT recipe for Father’s Day along with some ribs! Dads love beer!!


lindsay June 13, 2014 um 7:08 am

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


Jackie June 13, 2014 um 8:13 am

I think so. I’d try 8-10 minutes at 350


Samantha June 13, 2014 um 3:35 pm

These scream to be served up alongside your smoked porter chili as well!


Happy Valley Chow June 13, 2014 um 7:32 pm

I absolutely love jalapeno corn bread and your recipe definitely sounds spectacular. Thanks for sharing 🙂

Happy Blogging!
Happy Valley Chow


spiffs June 13, 2014 um 10:26 pm

1/3 brown sugar? cup? or tbs?


Jackie June 13, 2014 um 10:49 pm

Cup! Thank you, I fixed it.


Katrina @ Warm Vanilla Sugar June 15, 2014 um 12:56 pm

I just love these! Cornbread is so fun…I love it sweet and I loooove it spicy. Yum!


Maggie Unzueta @ Mama Maggie’s Kitchen June 18, 2014 um 6:45 am

I’ve never made beer bread muffins. Must try your jalapeno cornbread recipe. YUM!


addie | culicurious June 18, 2014 um 10:17 am

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


Tanya August 1, 2014 um 6:33 am

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.


acidwash December 8, 2021 um 10:25 pm

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!


Jackie December 10, 2021 um 11:20 am

I love this!


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