Jalapeño Cornbread with Lime

This jalapeño cornbread with lime honey glaze brings the perfect balance of sweet, spicy, and tangy flavors to your table. The moist cornbread studded with fresh jalapeños and corn kernels gets elevated with a zesty lime honey drizzle that seeps into every bite.

I first made this cornbread for a neighborhood chili cookoff and everyone begged for the recipe. Now it has become my signature contribution to potlucks and family gatherings where it disappears within minutes.

Ingredients

• All purpose flour: Provides structure while keeping the texture light
• Yellow cornmeal: Gives authentic corn flavor and that distinctive grainy texture
• Granulated sugar: Balances the heat from the jalapeños
• Baking powder: Ensures a good rise for fluffy cornbread
• Salt: Enhances all flavors
• Buttermilk: Creates tenderness and adds tanginess
• Unsalted butter: Adds richness and moisture
• Eggs: Bind everything together
• Fresh corn kernels: Add pops of sweetness and texture
• Jalapeño peppers: Provide customizable heat
• Cheddar cheese: Melts into pockets of savory goodness
• Honey: Forms the base of the glaze with natural sweetness
• Lime zest and juice: Cut through richness with bright citrus notes

Step-by-Step Instructions

Prepare Your Baking Dish:

Preheat your oven to 375°F and thoroughly grease a 9 inch square baking dish or cast iron skillet. The cast iron gives a beautiful crust if you have one available.

Mix Dry Ingredients:

In a large bowl whisk together flour cornmeal sugar baking powder and salt. This even distribution prevents bitter pockets of baking powder.

Combine Wet Ingredients:

In a separate bowl whisk buttermilk melted butter and eggs until completely incorporated. The butter should be warm but not hot to prevent cooking the eggs.

Create The Batter:

Pour wet ingredients into dry ingredients and stir gently with a wooden spoon or spatula just until no dry streaks remain. Overmixing will develop gluten and make your cornbread tough.

Add The Mix Ins:

Fold in corn kernels jalapeños and cheese with a gentle hand. Distribute them evenly but work quickly and minimally to keep the batter light.

Bake To Golden Perfection:

Pour the batter into your prepared pan and smooth the top. Bake for 25 to 30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Make The Glaze:

While the cornbread bakes whisk together honey lime zest and lime juice in a small bowl until smooth. The mixture should be thin enough to drizzle but thick enough to cling to the bread.

Apply The Glaze:

Allow the cornbread to cool for about 5 minutes then drizzle the glaze over the warm surface. The heat will help the glaze penetrate giving flavor throughout.

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The lime honey glaze is what makes this recipe truly special. I discovered it accidentally when trying to rescue a batch that seemed a bit dry. Now my family insists on double the glaze because they love drizzling extra over each slice right before eating.

Heat Level Control

The spiciness of this cornbread can be easily customized to suit your taste preferences. For mild heat remove all seeds and membranes from the jalapeños. For medium heat leave some seeds in or use three peppers instead of two. For those who truly love spice substitute one jalapeño with a hotter variety like serrano or add a pinch of cayenne to the batter.

Perfect Pairings

This cornbread shines alongside hearty dishes like chili smokehouse meats or black bean soup. The sweetness and heat complement barbecue beautifully and it transforms a simple bowl of beans into a complete meal. For breakfast leftovers can be toasted and topped with a fried egg for an exceptional start to your day.

Storage And Reheating

Store leftover cornbread in an airtight container at room temperature for up to two days or refrigerate for up to a week. For best results reheat slices in a 325°F oven for about 10 minutes or toast individual pieces. Avoid microwaving if possible as it can make the texture gummy. To freeze wrap cooled cornbread tightly in plastic wrap then foil and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

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This golden jalapeño cornbread will quickly become a family favorite and an essential side for your comfort food meals.

Frequently Asked Questions

→ How spicy is this jalapeño cornbread?

The spice level is moderate and customizable. Using 2-3 jalapeños with seeds removed provides a pleasant warmth rather than intense heat. For milder cornbread, use fewer peppers or remove all membranes. For extra spice, leave some seeds and membranes intact or add an extra jalapeño.

→ Can I make this cornbread ahead of time?

Yes! The cornbread can be baked up to 2 days ahead. Store at room temperature in an airtight container. For best results, apply the lime honey glaze just before serving, warming the cornbread slightly first to help the glaze soak in properly.

→ What can I substitute for buttermilk?

If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes until slightly thickened. Alternatively, plain yogurt thinned with a little milk works well too.

→ Can I freeze this cornbread?

Absolutely! Cool the cornbread completely (preferably without the glaze), wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature and reheat in a 300°F oven for 10 minutes. Add the lime honey glaze after reheating.

→ What's the best way to serve this cornbread?

This cornbread is delicious served warm with the lime honey glaze. It pairs perfectly with chili, soups, stews, barbecued meats, or southwestern dishes. For an extra treat, serve with additional honey or honey butter on the side.

→ Can I use a different type of cheese?

Cheddar provides the classic flavor, but you can experiment with Monterey Jack, pepper jack for extra heat, or a Mexican cheese blend. For a more subtle cheese flavor, try Colby or even a small amount of crumbled cotija on top before baking.