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.
Ingredients
Scale
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
Instructions
- 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.
- In a large mixing bowl, thoroughly combine flour, cornmeal, sugar, baking powder, and salt using a whisk until ingredients are evenly distributed.
- Separately, whisk buttermilk, melted butter, and eggs together until the mixture becomes smooth and fully incorporated.
- Gently merge wet and dry ingredients, stirring with a spatula until just combined. The batter should remain slightly lumpy to ensure tender cornbread.
- Carefully fold corn kernels, diced jalapenos, and shredded cheddar into the batter, ensuring even distribution of mix-ins throughout.
- 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.
- 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.
- 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