Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle Recipe

Introduction

Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle is a vibrant twist on a classic favorite. The heat from fresh jalapeños pairs perfectly with the subtle sweetness of honey and a tangy lime glaze, creating a flavorful treat that’s great for any occasion.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup honey
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 2 fresh jalapeños, finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 jalapeño, thinly sliced
• 2 tablespoons chopped cilantro for garnish
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• ½ cup powdered sugar

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish with butter or nonstick spray.
2. Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. Step 3: In a separate bowl, whisk the buttermilk, honey, eggs, and melted butter until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Fold in chopped jalapeños and cilantro.
5. Step 5: Pour the batter into your prepared skillet or dish. Smooth the top and arrange jalapeño slices on top.
6. Step 6: Bake for 25–30 minutes, or until golden brown and a toothpick comes out clean.
7. Step 7: While baking, whisk lime juice, zest, and powdered sugar to make the drizzle. Adjust consistency as needed.
8. Step 8: Let the cornbread cool for 10–15 minutes. Drizzle with the lime glaze and garnish with fresh cilantro.
9. Step 9: Slice, serve warm or at room temperature.

Tips & Variations

• Don’t overmix the batter — gentle folding keeps the cornbread tender and light.
• For a milder heat, remove the seeds and membranes from the jalapeños before chopping.
• Add lime zest to the batter for an extra burst of citrus flavor.
• Substitute honey with maple syrup for a different sweet note.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to restore its fresh-baked texture. The lime drizzle is best added just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s suitable for baking and includes a binding agent for best results.

How spicy is this cornbread?

The heat level depends on the jalapeños used and whether you include the seeds. Removing seeds will make it milder, while leaving them in keeps a noticeable but balanced spice that complements the sweetness.

Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle Recipe

Print Recipe

★★★★★

5 from 109 reviews

This Spicy Sweet Jalapeño Cornbread features a perfect balance of heat from fresh jalapeños and sweetness from honey, complemented by a zesty lime drizzle. Baked in a cast iron skillet, this cornbread is tender, flavorful, and an excellent side for any meal or a snack on its own.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ⅓ cup honey
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted

Vegetables and Herbs

• 2 fresh jalapeños, finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 jalapeño, thinly sliced (for topping)
• 2 tablespoons chopped cilantro (for garnish)

Lime Drizzle

• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• ½ cup powdered sugar

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish with butter or nonstick spray to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined to provide a uniform base for the batter.
3. Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, honey, eggs, and melted unsalted butter until the mixture is smooth and fully blended.
4. Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Be careful not to overmix to keep the cornbread tender. Fold in the finely chopped jalapeños and chopped cilantro evenly.
5. Prepare for Baking: Pour the prepared batter into the greased skillet or baking dish. Smooth the top with a spatula and arrange the thinly sliced jalapeño pieces evenly on top to add texture and visual appeal.
6. Bake: Bake the cornbread for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating that it is fully cooked.
7. Make Lime Drizzle: While baking, whisk together the fresh lime juice, lime zest, and powdered sugar in a small bowl until the drizzle is smooth and reaches your desired consistency. Adjust by adding more lime juice or powdered sugar as needed.
8. Cool and Drizzle: Remove the cornbread from the oven and let it cool for 10 to 15 minutes. Drizzle the lime glaze over the top and garnish with the remaining fresh chopped cilantro for a bright, fresh finish.
9. Serve: Slice the cornbread into wedges and serve warm or at room temperature, perfect as a flavorful side or snack.

Notes

• Don’t overmix the batter — gentle folding keeps the cornbread tender and light.
• For a milder heat, remove the seeds and membranes from the jalapeños before chopping.
• You can incorporate lime zest directly into the batter for an extra burst of citrus flavor.

Keywords: cornbread, jalapeño cornbread, spicy cornbread, lime drizzle, baking, savory bread, side dish, southern recipe