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Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/spicy-sweet-jalapeno-cornbread-with-zesty-lime-drizzle-recipe/