Dessert

Spicy Jalapeño Cornbread Drizzled with Sweet Lime Honey Recipe

BySimon Carel November 3, 2025November 3, 2025

Introduction

Spicy Jalapeño Cornbread Drizzled with Sweet Lime Honey is a delightful twist on classic cornbread that balances heat and sweetness perfectly. With the kick of jalapeños and a bright lime honey glaze, this recipe brings vibrant flavors to your table.

The image shows a round, thick cornbread cut into multiple wedges on a white plate. The cornbread is golden yellow with a slightly browned, crispy top layer that glistens with a shiny honey or syrup glaze. Each slice is topped with thin green slices of jalapeño and small pieces of fresh cilantro, which add a fresh green contrast to the yellow bread. The bread has a moist and dense texture visible in the exposed slices, and you can see small green herbs embedded in the bread itself. The plate sits on a white marbled surface, and the photo focuses closely on the slices, making the shiny glaze and fresh toppings stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs
1 cup corn kernels (fresh, frozen, or canned)
2-3 jalapeño peppers, seeded and finely chopped
1/2 cup cheddar cheese, shredded
1/4 cup honey
Zest of 1 lime
Juice of 1 lime

Instructions

Step 1: Preheat your oven to 375°F (190°C). Generously grease a 9-inch square baking dish or cast iron skillet with butter or cooking spray.
Step 2: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.
Step 3: In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth and well blended.
Step 4: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula just until combined – the batter will be slightly lumpy. Avoid overmixing as this can make the cornbread tough.
Step 5: Gently fold in the corn kernels, chopped jalapeños, and shredded cheddar cheese until evenly distributed throughout the batter.
Step 6: Pour the batter into your prepared baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 7: While the cornbread is baking, make the lime honey glaze. In a small bowl, whisk together the honey, lime zest, and lime juice until well combined and smooth.
Step 8: Allow the cornbread to cool in the pan for about 5 minutes after removing from the oven. While still warm, drizzle the lime honey glaze over the top, allowing it to soak into the bread. Cut into squares and serve warm.

Tips & Variations

Adjust the heat level by adding more jalapeños or leaving in some seeds for extra spice.
For a more intense lime flavor, add a small amount of lime zest directly to the cornbread batter.
Use fresh, frozen, or canned corn kernels based on what you have available.

Storage

Store the cornbread in an airtight container at room temperature for up to 3 days. To reheat, warm individual pieces in the microwave for about 15-20 seconds or in a low oven until heated through. The lime honey glaze is best applied fresh each time.

How to Serve

A close-up of a thick, round cornbread cut into wedge slices on a white plate, showing a soft, crumbly yellow texture with green specks inside. The top layer is golden brown, glistening with a shiny, sticky syrup, and each slice is topped with fresh green jalapeño rings and sprinkled with small bits of herbs. The cornbread looks moist and slightly dense, with the syrup pooling lightly around the base. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

While buttermilk provides a tender crumb and slight tang, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup as a buttermilk alternative.

How spicy is this cornbread?

The spice level depends on the amount and type of jalapeños used. Removing the seeds lowers heat, and adding more peppers raises it. You can customize it to suit your taste.