Zesty Jalapeño Cornbread with Lime Honey Glaze Recipe

Cornbread takes a spicy twist with this jalapeno cornbread recipe that dances between comfort and kick.

Bright green chili peppers weave heat through a golden, tender base.

The lime honey glaze adds a tangy sweetness that balances the pepper’s sharp edge.

Each slice promises a delightful southern-style surprise that sparks conversation.

Southern kitchens have long celebrated bold flavor combinations like this.

Fresh ingredients elevate this classic side dish from ordinary to extraordinary.

You’ll want to serve this crowd-pleasing cornbread at every gathering.

Why Jalapeno Cornbread with Lime Honey Glaze Is Worth It

• Spice Up Your Meal: Discover a cornbread that transforms ordinary sides into extraordinary delights.
• Customize with Ease: Mix and match ingredients like corn kernels, jalapenos, and cheddar cheese to suit your taste preferences and dietary needs.
• Quick Comfort Food: Whip up this zesty cornbread in under an hour, perfect for busy weeknights or spontaneous gatherings.
• Crowd-Pleasing Flavor Bomb: Combine sweet, spicy, and tangy notes with the lime honey glaze that elevates this classic dish from simple to sensational.

Jalapeno Cornbread with Lime Honey Glaze Ingredient Guide

• All-Purpose Flour, Yellow Cornmeal: The base for creating a tender and flavorful cornbread texture.
• Granulated Sugar: Adds a subtle sweetness to balance the savory elements.
• Baking Powder: Helps the cornbread rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cornbread.

• Buttermilk: Provides moisture and a slight tanginess to the cornbread.
• Melted Butter: Adds rich flavor and helps create a moist texture.
• Eggs: Bind the ingredients together and contribute to the structure of the bread.

• Corn Kernels, Chopped Jalapenos, Shredded Cheddar Cheese: Add texture, heat, and a savory cheese flavor to the cornbread.

• Honey, Lime Zest, Lime Juice: Create a sweet and tangy glaze that complements the spicy and cheesy cornbread.

Crafting Jalapeno Cornbread with Lime Honey Glaze

Step 1: Warm Up the Oven

Set your oven to roast at 375F (190C).

Grab a 9-inch square baking dish or cast iron skillet and give it a generous coating of butter or cooking spray.

Step 2: Create Dry Foundation

• All-purpose flour
• Yellow cornmeal
• Granulated sugar
• Baking powder
• Salt

Whisk these ingredients until they become best friends and blend perfectly.

Step 3: Blend Wet Ingredients

• Buttermilk
• Melted butter
• Eggs

Mix until the mixture looks smooth and silky.

Step 4: Marry the Mixtures

Pour wet ingredients into dry ingredients.

Gently stir with a spatula, keeping the batter slightly lumpy.

Don’t go crazy mixing – a gentle touch keeps cornbread tender.

Step 5: Add Exciting Extras

• Corn kernels
• Chopped jalapenos
• Shredded cheddar cheese

Make sure these goodies are evenly scattered throughout the batter.

Step 6: Bake to Golden Perfection

Transfer batter to your prepared dish, spreading evenly.

Slide into the oven and bake for 25-30 minutes.

You’ll know it’s done when the top turns a gorgeous golden brown and a toothpick comes out clean.

Step 7: Craft Zesty Glaze

• Honey
• Lime zest
• Lime juice

Blend until smooth and glossy.

Step 8: Finish and Serve

Let cornbread rest for 5 minutes after baking.

Drizzle the lime honey glaze over the warm bread, letting it soak in.

Slice into squares and serve while still warm.

Get the Most from Jalapeno Cornbread with Lime Honey Glaze

• Avoid overmixing the batter to keep the cornbread tender and light, preventing a tough, dense texture.
• Adjust jalapeno quantity based on your spice preference, removing seeds for milder flavor or adding more for extra kick.
• Lightly coat cheese shreds in flour before folding into batter to prevent sinking and ensure even spread throughout cornbread.
• Drizzle warm lime honey glaze immediately after baking to help it penetrate deeply into the cornbread, maximizing flavor impact.
• Replace buttermilk with Greek yogurt or sour cream for a tangy twist, or use plant-based alternatives for a dairy-free version.

Jalapeno Cornbread with Lime Honey Glaze: Recipe Tweaks

• Gluten-Free Cornbread: Replace all-purpose flour with gluten-free flour blend and ensure cornmeal is certified gluten-free for celiac and gluten-sensitive individuals.
• Vegan Spicy Cornbread: Substitute eggs with flax eggs, use plant-based buttermilk, and swap butter with coconut oil for a dairy-free version.
• Southwestern Cornbread: Add diced green chiles, black beans, and swap cheddar for pepper jack cheese to create a more robust regional flavor profile.
• Low-Carb Cornbread Alternative: Use almond flour instead of cornmeal, incorporate cauliflower rice, and reduce sugar content for a ketogenic-friendly adaptation.

Serving Jalapeno Cornbread with Lime Honey Glaze with Style

• Spicy Brunch Buddy: Pair this zesty cornbread with scrambled eggs, crispy bacon, and a fresh tomato salsa for a knockout weekend breakfast.
• Southwest Sidekick: Serve alongside chili, pulled pork, or grilled chicken to complement the jalapeno's spicy kick and add textural contrast.
• Cheese Board Star: Break into rustic chunks and include on a cheese platter with sharp cheddar, pickled vegetables, and cured meats for a delightful appetizer spread.
• Picnic Perfect Slice: Pack cooled cornbread squares for outdoor gatherings, potlucks, or summer barbecues as a crowd-pleasing accompaniment to grilled dishes.

Storing Jalapeno Cornbread with Lime Honey Glaze Easily

• Store cooled cornbread in an airtight container in the refrigerator for up to 4 days. Wrap tightly with plastic wrap or place in a sealed container to maintain moisture and prevent drying out.
• Wrap individual cornbread pieces in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave until warm.
• Keep fresh cornbread at room temperature for 1-2 days, covered with a clean kitchen towel or in a loosely sealed container. Avoid leaving out for extended periods to prevent staleness.

FAQs

• What gives this cornbread its unique flavor?

The combination of jalapenos, cheddar cheese, and a zesty lime honey glaze creates a perfect balance of spicy, cheesy, and sweet flavors that make this cornbread stand out from traditional recipes.

• Can I adjust the spice level of the cornbread?

Yes, you can control the heat by removing the jalapeno seeds and membranes for a milder version, or use fewer peppers if you prefer less spice. You can also substitute with milder green chiles if desired.

• Is buttermilk necessary for this recipe?

Buttermilk is key to creating a tender, moist cornbread with a slight tanginess. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk.

Jalapeno Cornbread With Lime Honey Glaze Recipe

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4.8 from 23 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Spicy-sweet jalapeno cornbread with lime honey glaze brings Southern comfort to your table with a zesty twist. Bold flavors dance between warm, buttery bread and tangy-sweet glaze, inviting you to savor each memorable bite.

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Ingredients

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Primary Ingredients:

• 1 cup (240 ml) all-purpose flour
• 1 cup (240 ml) yellow cornmeal
• 1 cup (240 ml) corn kernels (fresh, frozen, or canned)
• 1 cup (240 ml) buttermilk
• 2–3 jalapeno peppers, seeded and finely chopped
• 1/2 cup (120 ml) cheddar cheese, shredded

Secondary Ingredients:

• 1/4 cup (60 ml) granulated sugar
• 1/4 cup (60 ml) unsalted butter, melted
• 2 large eggs
• 1 tablespoon (15 ml) baking powder
• 1/2 teaspoon (2.5 ml) salt

Glaze Ingredients:

• 1/4 cup (60 ml) honey
• Zest of 1 lime
• Juice of 1 lime

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Instructions

1. Preheat the oven to 375F (190C) and thoroughly coat a 9-inch square baking dish or cast iron skillet with cooking spray or butter to prevent sticking.
2. In a large mixing bowl, thoroughly combine flour, cornmeal, sugar, baking powder, and salt using a whisk until ingredients are evenly distributed.
3. Separately, whisk buttermilk, melted butter, and eggs together until the mixture becomes smooth and fully incorporated.
4. Gently merge wet and dry ingredients, stirring with a spatula until just combined. The batter should remain slightly lumpy to ensure tender cornbread.
5. Carefully fold corn kernels, diced jalapenos, and shredded cheddar into the batter, ensuring even distribution of mix-ins throughout.
6. Transfer batter to the prepared baking dish, spreading it uniformly. Bake for 25-30 minutes until the surface turns golden brown and a toothpick inserted in the center reveals minimal moist crumbs.
7. During baking, create the glaze by whisking honey, lime zest, and lime juice in a small bowl until the mixture becomes smooth and well-blended.
8. After removing from the oven, let the cornbread rest for 5 minutes. While still warm, drizzle lime honey glaze over the top, allowing it to penetrate the bread. Slice into squares and serve immediately.

Notes

• Adjust spice levels by removing jalapeno seeds for milder heat or adding more for extra kick.
• Substitute buttermilk with regular milk mixed with a tablespoon of vinegar if unavailable.
• Use gluten-free flour blend for a celiac-friendly version of this cornbread.
• Swap cheese with nutritional yeast for a dairy-free alternative that maintains rich flavor profile.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks, Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 215
• Sugar: 10 g
• Sodium: 220 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 50 mg