There’s something magical about the combination of sweet and spicy, especially when it comes to cornbread. This Jalapeño Cornbread with Lime Honey Glaze takes the humble side dish to new heights with its perfect balance of heat from fresh jalapeños and the bright, sweet notes of lime-infused honey.
Whether you’re serving it alongside a bowl of chili, as part of a barbecue spread, or simply enjoying it on its own with a cup of coffee, this cornbread delivers comfort with a kick. The moist, tender crumb studded with spicy peppers and crowned with a glossy, citrusy glaze will have everyone reaching for seconds.
Why You’ll Love This
- Perfect balance of sweet and spicy flavors that appeals to most palates
- Moist, tender texture that avoids the common cornbread pitfall of being too dry
- Quick to prepare with just 15 minutes of hands-on time
- Makes an impressive side dish for casual and special occasions alike
- Leftovers stay delicious for days and can be repurposed in multiple ways
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
- 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.
- In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth and well blended.
- 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.
- Gently fold in the corn kernels, chopped jalapeños, and shredded cheddar cheese until evenly distributed throughout the batter.
- 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.
- 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.
- 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
- For milder heat, remove all seeds and membranes from the jalapeños; for extra spice, leave some in or add a diced serrano pepper.
- No buttermilk? Make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Try substituting half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
- For a smoky twist, add 1/2 teaspoon of smoked paprika to the dry ingredients.
- Make it ahead: bake the cornbread up to a day in advance, but add the glaze just before serving for the best flavor and texture.
- Turn leftovers into cornbread croutons for salads by cutting into cubes and toasting in the oven until crispy.
Serving Suggestions
This jalapeño cornbread shines alongside hearty soups and stews, particularly chili or black bean soup. The sweet and spicy flavors also make it an excellent companion to barbecue classics like pulled pork, ribs, or brisket.
For a complete Southwestern-inspired meal, serve with grilled chicken, a fresh tomato and avocado salad, and a side of seasoned black beans. The lime honey glaze adds enough sweetness that you can also enjoy a slice with your morning coffee as a delightful breakfast treat.
Notes
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Cornbread is done when the edges pull away slightly from the pan and the top is golden brown.
- For the best texture, avoid overmixing the batter; a few small lumps are perfectly fine.
- The cornbread will continue to absorb the glaze as it sits, becoming even more flavorful.
FAQs
Can I make this cornbread gluten-free?
Yes! Simply substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it contains xanthan gum, or add 1/4 teaspoon to help with binding.
How can I tell if my jalapeños will be very spicy?
Look for “stretch marks” or small lines on the pepper’s skin—these indicate a spicier jalapeño. Also, the older the pepper (when it starts turning red), the hotter it tends to be.
Can I freeze this cornbread?
Absolutely! Wrap individual pieces tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature and warm slightly before serving.
What if I don’t have a cast-iron skillet?
A 9-inch square baking pan works perfectly fine. You can also use a 9-inch round cake pan or even a muffin tin (reduce baking time to about 15 minutes for cornbread muffins).
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