Description
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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Ingredients
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
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: Southern-Inspired / Fusion