Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze

Bold, sweet, and just the right amount of heat—this Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze is a flavorful twist on a Southern classic. Moist and tender with golden crispy edges, each bite brings a little kick from fresh jalapeños and a pop of citrus from the lime-infused honey glaze. Whether served alongside chili, grilled meats, or enjoyed as a standalone snack, this cornbread is sure to steal the show.

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Why You’ll Love This Recipe
Sweet & Spicy Harmony – Perfect balance of heat from jalapeños and sweetness from honey-lime glaze.
Moist & Fluffy – Tender interior with crisp golden edges.
Easy to Make – Simple ingredients and one bowl needed.
Versatile Side – Ideal with soups, BBQ, or breakfast spreads.
Crowd Favorite – Unique twist on a classic that everyone will talk about.

Ingredients You’ll Need

For the Cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup sugar (optional, adjust to taste)
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
• 2 large eggs
• ⅓ cup melted butter or vegetable oil
• 1–2 fresh jalapeños, finely diced (remove seeds for less heat)
• ½ cup corn kernels (fresh, frozen, or canned & drained)
• Optional: ½ cup shredded cheddar cheese for extra richness

For the Sweet Lime Honey Glaze:

• ¼ cup honey
• Zest of 1 lime
• 1 tbsp fresh lime juice
• Pinch of salt

Tools You’ll Need

• Mixing bowls
• Whisk or spoon
• 9-inch square baking dish or cast iron skillet
• Grater or microplane (for zesting)
• Small saucepan (for glaze)
• Knife & cutting board

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Grease a 9-inch square baking dish or a cast iron skillet with butter or oil.

Step 2: Mix Dry Ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.

Step 3: Add Wet Ingredients
In a separate bowl, whisk buttermilk, eggs, and melted butter (or oil) until well combined.
Pour the wet mixture into the dry ingredients and stir until just combined.

Step 4: Fold in the Flavor
Gently fold in diced jalapeños, corn kernels, and shredded cheese if using.
Do not overmix; batter should be slightly lumpy.

Step 5: Bake the Cornbread
Pour batter into the prepared pan and smooth the top.
Bake for 20–25 minutes, or until the top is golden and a toothpick comes out clean.
While baking, prepare the glaze.

Step 6: Make the Sweet Lime Honey Glaze
In a small saucepan over low heat, combine honey, lime zest, lime juice, and a pinch of salt.
Warm for 2–3 minutes, stirring gently—do not boil.
Remove from heat and let it cool slightly.

Step 7: Glaze and Serve
Once the cornbread is out of the oven, let it cool for 5–10 minutes.
Drizzle the warm lime honey glaze evenly over the top.
Slice into squares and serve warm or at room temperature.

Tips for the Best Spicy Jalapeño Cornbread
Control the Heat – Use fewer jalapeños or remove seeds to tame the spice.
Add Texture – Whole corn kernels and cheese make it richer and more satisfying.
Use Buttermilk – It reacts with baking soda for a tender crumb and subtle tang.
Don’t Overbake – Keep it moist by removing from the oven once golden and set.
Make Muffins – Use muffin tins for easy, portable versions.

Serving Suggestions
With Chili – The sweet-spicy combo pairs perfectly with smoky beef or bean chili.
BBQ Sidekick – Serve with grilled chicken, ribs, or pulled turkey.
Savory Breakfast – Add a fried egg or avocado on top for a hearty start.
Snack or Appetizer – Cut into small cubes and serve with glaze as a party bite.
Soup Companion – Ideal alongside tomato soup or tortilla soup.

How to Store & Reheat

Storing:
Room Temp: Store covered for 2 days.
Refrigerate: Up to 5 days in an airtight container.
Freeze: Wrap individual squares and freeze for up to 2 months.

Reheating:
Oven: Warm at 325°F (160°C) for 10 minutes.
Microwave: Heat 15–30 seconds per slice.
Toaster Oven: Great for restoring crisp edges.

Frequently Asked Questions

1. Can I use canned jalapeños?
Yes! Use 2–3 tablespoons, drained and chopped, for a milder option.

2. What if I don’t have buttermilk?
Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.

3. Is the glaze too sweet?
Not at all—the lime juice balances the honey and pairs beautifully with the heat.

4. Can I make it gluten-free?
Yes! Use a gluten-free flour blend in place of regular flour.

5. How spicy is this recipe?
With seeds removed, it’s mild-medium heat. Leave them in or use an extra jalapeño for more kick.

Final Thoughts
This Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze is a vibrant, bold, and utterly delicious twist on traditional cornbread. The sweet citrus glaze perfectly balances the heat of jalapeños and richness of the bread, making it a standout at any meal. Whether you serve it with chili, BBQ, or just enjoy it solo, it’s sure to become a go-to recipe in your kitchen.

Try it and let me know what you think! Don’t forget to leave a review and share your cornbread pics on Pinterest—I’d love to see your version!
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: Southern-Inspired

Nutritional Information (Per Serving – 1 of 9):
Calories: 280 | Protein: 6g | Carbohydrates: 28g | Fat: 15g | Fiber: 2g | Sodium: 330mg

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