Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze

Bold, buttery, and packed with flavor, this Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze is a delicious twist on the Southern classic. With just the right balance of heat and sweetness, this golden cornbread is moist on the inside, crisp at the edges, and finished with a citrusy honey glaze that keeps you coming back for more. It’s perfect as a side for chili, grilled meats, or even as a savory-sweet snack on its own.

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Why You’ll Love This Recipe
Sweet Meets Spicy – A perfect blend of heat from jalapeños and sweetness from honey and lime.
Incredibly Moist – Buttermilk and butter keep the cornbread soft and rich.
Great for Any Meal – Serve with soups, BBQ, or enjoy solo as a snack.
Easy to Make – One bowl, simple ingredients, big flavor.
Crowd-Pleaser – A standout side dish everyone will ask for again.

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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
2 tbsp sugar (optional)
2 large eggs
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
½ cup unsalted butter, melted
1–2 jalapeños, finely chopped (remove seeds for less heat)
½ cup corn kernels (fresh, frozen, or canned & drained)
½ cup shredded cheddar cheese (optional, for richness)

For the Sweet Lime Honey Glaze:
3 tbsp honey
1 tbsp fresh lime juice
½ tsp lime zest
1 tbsp butter (optional, for extra richness)

Optional Garnish:
Sliced jalapeños
Extra lime zest
Chopped cilantro

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Tools You’ll Need
Mixing bowls
Whisk and spatula
8×8-inch baking pan or cast iron skillet
Grater for lime zest
Small saucepan (for glaze)
Toothpick for testing doneness

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Step-by-Step Instructions

Step 1: Preheat & Prep
Preheat oven to 400°F (200°C).
Grease your baking pan or cast iron skillet with butter or cooking spray.

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, beat the eggs, then whisk in the buttermilk and melted butter.
Pour the wet mixture into the dry ingredients and stir until just combined—don’t overmix.

Step 4: Fold in Add-Ins
Gently fold in chopped jalapeños, corn kernels, and cheddar cheese (if using).
The batter will be thick—this is normal.

Step 5: Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool for 5–10 minutes while you prepare the glaze.

Step 6: Make the Glaze
In a small saucepan over low heat, combine honey, lime juice, lime zest, and butter (if using).
Stir until the mixture is warm and well blended—do not boil.

Step 7: Glaze & Serve
Brush or drizzle the glaze evenly over the warm cornbread.
Top with extra sliced jalapeños, a sprinkle of lime zest, or chopped cilantro if desired.
Slice and serve warm or at room temperature.

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Tips for the Best Spicy Jalapeño Cornbread
Adjust the Heat – Use one jalapeño for mild spice, two for more heat, and keep the seeds for extra fire.
Use a Hot Skillet – If using a cast iron pan, preheat it in the oven for crispier edges.
Don’t Overbake – Keep it moist by checking for doneness at the 20-minute mark.
Sweeten to Taste – Add more or less sugar or honey based on your preference.
Serve Fresh – Cornbread is best enjoyed the day it’s made but stores well too.

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Serving Suggestions
With Chili – A classic combo of spicy-sweet cornbread and hearty chili.
BBQ Plate – Serve alongside pulled chicken, ribs, or grilled veggies.
Brunch Board – Add to a brunch spread with eggs, fruit, and sausage.
Snack-Style – Serve warm with butter and an extra drizzle of honey.
In Muffin Form – Divide batter into muffin tins for portable bites (bake 12–15 minutes).

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How to Store & Reheat

Storing:
Room Temp: Store in an airtight container for up to 2 days.
Refrigerate: Store for up to 5 days.
Freeze: Wrap slices in plastic and foil, freeze for up to 2 months.

Reheating:
Oven: Reheat at 300°F (150°C) for 8–10 minutes.
Microwave: Heat slices for 15–20 seconds for a warm bite.

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Frequently Asked Questions

1. Can I use pickled jalapeños?
   Yes! They’ll add a tangy twist. Drain well and chop before adding to the batter.
2. Can I make it dairy-free?
   Yes—use plant-based butter and non-dairy milk with vinegar as a buttermilk substitute.
3. Can I leave out the sugar?
   Of course. It’s optional and can be reduced or omitted if preferred.
4. What’s a good substitute for cornmeal?
   Polenta can work, but for best texture, stick with medium-grind cornmeal.
5. Can I double the recipe?
   Absolutely—use a 9×13-inch pan and increase bake time by 5–10 minutes.

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Final Thoughts
This Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze delivers the perfect balance of bold, buttery, spicy, and sweet. Whether you’re serving it alongside dinner, taking it to a potluck, or enjoying it as a snack, this cornbread brings warmth and flavor in every bite.

Try it out, customize it your way, and don’t forget to share your delicious results!

Preparation Time: 15 minutes
Baking Time: 25 minutes
Cuisine: Southern-Inspired / Fusion

Nutritional Information (Per Serving – 1 of 9):
Calories: 230 | Protein: 5g | Carbohydrates: 22g | Fat: 13g | Fiber: 2g | Sugar: 7g | Sodium: 300mg

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