Description
This Spicy Jalapeño Cornbread drizzled with a Sweet Lime Honey glaze combines classic cornmeal sweetness with a spicy kick and a zesty, sweet finish, perfect as a side dish or snack.
Ingredients
Scale
Cornbread Base
- 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
Mix-ins
- 1 cup corn kernels (fresh, frozen, or canned)
- 2–3 jalapeño peppers, seeded and finely chopped
- 1/2 cup cheddar cheese, shredded
Lime Honey Glaze
- 1/4 cup honey
- Zest of 1 lime
- Juice of 1 lime
Instructions
- Preheat and Prepare: 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 to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until fully combined for a uniform mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth and well blended to create the wet base for the batter.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl. Stir gently with a spatula just until combined. The batter should be slightly lumpy; do not overmix to avoid tough cornbread.
- Add Mix-ins: Gently fold in the corn kernels, chopped jalapeños, and shredded cheddar cheese evenly throughout the batter ensuring an even distribution of flavors and textures.
- Bake: Pour the batter into your prepared baking dish and spread 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 a few moist crumbs.
- Prepare Glaze: While the cornbread bakes, whisk together honey, lime zest, and lime juice in a small bowl until smooth and well combined.
- Finish and Serve: Let the cornbread cool in the pan for about 5 minutes after baking. While still warm, drizzle the lime honey glaze over the top, allowing the glaze to soak into the bread. Cut into squares and serve warm.
Notes
- You can customize the spice level by adjusting the amount of jalapeños or leaving some seeds for more heat.
- Store cornbread in an airtight container at room temperature for up to 3 days for freshness.
- For an extra lime flavor, add a bit of lime zest directly into the cornbread batter.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: spicy cornbread, jalapeño cornbread, lime honey glaze, savory cornbread, jalapeño cheese cornbread, sweet and spicy bread, cornbread recipe
