Description
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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Ingredients
For the Cornbread:
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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½ tsp salt
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¼ cup sugar (optional, adjust to taste)
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1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
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2 large eggs
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⅓ cup melted butter or vegetable oil
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1–2 fresh jalapeños, finely diced (remove seeds for less heat)
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½ cup corn kernels (fresh, frozen, or canned & drained)
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Optional: ½ cup shredded cheddar cheese for extra richness
For the Sweet Lime Honey Glaze:
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¼ cup honey
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Zest of 1 lime
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1 tbsp fresh lime juice
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Pinch of salt
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: Southern-Inspired