Go Back
Spicy Jalapeño Cornbread with Lime Honey Glaze
Alyssa

Spicy Jalapeño Cornbread with Lime Honey Glaze

Enjoy spicy jalapeño cornbread with a sweet lime honey glaze—a perfect balance of heat and sweetness for a delicious side dish.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour: Provides the structure for the cornbread.
  • 1 cup yellow cornmeal: The star of the show giving the cornbread its distinctive texture and flavor.
  • 1/4 cup granulated sugar: Adds a touch of sweetness to balance the heat from the jalapeños.
  • 1 tbsp baking powder: Essential for leavening the cornbread making it light and fluffy.
  • 1/2 tsp salt: Enhances all the flavors.
  • 1 cup buttermilk: Contributes to the moisture and richness of the bread.
  • 1/4 cup unsalted butter melted: Adds flavor and moisture; make sure it’s unsalted for better seasoning control.
  • 2 large eggs: Acts as a binder giving the cornbread its structure.
  • 1 cup fresh or canned corn kernels: Adds pops of sweetness and texture.
  • 2 –3 jalapeño peppers seeded and finely chopped: Infuses the cornbread with a delightful kick; adjust to taste based on your heat preference.
  • 1/2 cup shredded cheddar cheese: Introduces a rich cheesy flavor that complements the other ingredients.
For the lime honey glaze, you will need:
  • 1/4 cup honey: Serves as the sweet base of the glaze.
  • Zest and juice of 1 lime: Provides a tangy refreshing contrast that brightens the overall flavor.

Method
 

  1. Preheat the oven: Start by preheating your oven to 375°F (190°C). Grease a 9-inch baking dish or a cast iron skillet with cooking spray or butter to ensure the cornbread won’t stick.
  2. Mix dry ingredients: In a large mixing bowl, combine 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt. Stir until well-mixed.
  3. Whisk wet ingredients: In another bowl, whisk together 1 cup buttermilk, 1/4 cup melted unsalted butter, and 2 large eggs until fully combined.
  4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and fold gently. Be careful not to overmix; it’s okay if there are a few lumps!
  5. Fold in extras: Gently fold in 1 cup corn kernels, 2-3 finely chopped jalapeños, and 1/2 cup shredded cheddar cheese until evenly distributed throughout the batter.
  6. Pour the mixture: Transfer the batter to your prepared baking dish, spreading it out evenly with a spatula.
  7. Bake: Place in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Prepare the glaze: While the cornbread is baking, whisk together 1/4 cup honey and the zest and juice of 1 lime in a small bowl until smooth.
  9. Cool and glaze: Once the cornbread is baked, allow it to cool for 5 minutes before drizzling the lime honey glaze over the top.
  10. Slice and serve: Cut into squares and serve warm, ideally with a side of chili, barbecue, or on its own.