Bakery 101

Cheesy Jalapeño Cornbread with Honey Butter.

This recipe by Chef Steven serves 8-12 people. If you prefer, you can buy your cornbread from McCaffrey’s Bakery and just make and top with the below honey butter recipe! Shhh! We won’t tell!


  • 3 cups all-purpose flour 
  • 1 cup yellow cornmeal 
  • 2 Tbsp. baking powder 
  • 2 tsp. salt 
  • 2 cups whole milk 
  • 1/4 cup honey or agave 
  • 3 large eggs, lightly beaten 
  • 2 sticks unsalted butter, melted 
  • 12 oz. Monterey Jack cheese grated, reserving 4 oz. for topping 
  • 4 oz. Gruyère, grated 
  • 3/4 cup chopped scallions, white and green parts, reserving 1/4 cup for garnish 
  • 1/4 cup chopped fresh cilantro 
  • 1/4 cup seeded and minced fresh jalapeño peppers 
Honey Butter:
  • 1 stick softened butter
  • 2 Tbsp. clover honey
  • 1 tsp. your favorite hot sauce


Preheat oven to 350ºF. 

  1. Combine the flour, cornmeal, baking powder, and salt in a large bowl. 
  2. In a separate bowl, combine the milk, agave or honey, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. 
  3. Mix in 8 oz. of Monterey Jack and 4 oz. of Gruyère, 1/2 cup scallions, cilantro and jalapeños. 
  4. Using cooking spray, grease a 9" x 13" x 2" baking pan. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining Monterey Jack cheese and extra 1/4 cup chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out dry. Cool and cut into 12 pieces. 
  5. For Honey Butter: combine all the ingredients to form a smooth consistency and chill. 
  6. To serve; spread honey butter over the tops of the cornbread squares. 
  7. Serve & enjoy! 

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