Jalapeño Cornbread with Tangy Lime Honey Glaze Recipe

If you’re on the hunt for a dish that sings with flavor and offers the perfect balance of spicy, sweet, and tangy, then this Jalapeño Cornbread with Tangy Lime Honey Glaze Recipe is about to become your new obsession. Imagine a moist, golden cornbread studded with bursts of fresh corn and the playful heat of jalapeños, all topped with a zesty lime and honey glaze that glistens invitingly. This recipe masterfully combines Southern comfort with a fresh twist, making it an absolute must-make for gatherings or a cozy night in. Trust me, once you try this, every bite will have you smiling and reaching for another slice!

Ingredients You’ll Need

Every ingredient in this recipe is simple yet essential, each bringing something special to the table. From the golden cornmeal that gives cornbread its iconic texture to the jalapeños that add that perfect kick, these components work together to create a dish that’s both comforting and exciting.

• Yellow cornmeal: The heart of the cornbread, providing a rustic texture and classic corn flavor.
• All-purpose flour: Helps bind everything together and ensures a tender crumb.
• Baking powder: Gives the bread a lovely rise and lightness.
• Baking soda: Works with buttermilk to create a fluffy texture.
• Salt: Enhances all the flavors, balancing the sweetness and heat.
• Granulated sugar: Adds just a hint of sweetness to complement the spice.
• Buttermilk: Keeps the cornbread moist and tender while adding a subtle tang.
• Large eggs: Provide structure and richness.
• Unsalted butter, melted: Adds buttery depth and keeps the bread moist.
• Corn kernels (fresh, frozen, or canned): Bring natural sweetness and pop of texture.
• Jalapeños, seeded and finely chopped: The star of the show for that vibrant, spicy kick.
• Shredded cheddar cheese (optional): Melts into the batter adding savory richness that’s pure comfort.
• Honey: The base for our glaze, offering natural sweetness.
• Fresh lime juice: Adds a bright, tangy punch to the glaze.
• Lime zest: Packs a fragrant citrus aroma that elevates the glaze beautifully.

How to Make Jalapeño Cornbread with Tangy Lime Honey Glaze Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 375°F. Grease a 9-inch square baking dish or a cast iron skillet generously with butter or non-stick spray so your cornbread won’t stick and will develop a wonderful crust. This step sets the stage for all the delicious magic to come.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar. This dry mix not only creates the structure but balances out the flavors that will bloom in every bite.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the buttermilk, eggs, and melted unsalted butter until smooth. The buttermilk’s tang and the richness from the eggs and butter add moisture and a tender crumb, making your cornbread irresistibly soft.

Step 4: Blend Wet and Dry Ingredients

Pour the wet ingredient mixture into the dry ingredients and stir until just combined. Be careful not to overmix as this can make the cornbread dense. It’s perfectly fine to have a few lumps here and there.

Step 5: Fold in Corn, Jalapeños, and Cheese

Gently fold in the corn kernels, chopped jalapeños, and shredded cheddar cheese if you’re using it. These mix-ins add exciting bursts of flavor and texture, creating a cornbread experience that’s anything but ordinary.

Step 6: Bake to Golden Perfection

Pour the batter into your greased pan and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes or until the top turns a gorgeous golden color and a toothpick inserted in the center comes out clean. The aroma at this point is simply irresistible!

Step 7: Prepare and Apply the Tangy Lime Honey Glaze

While the cornbread is baking, whisk together the honey, fresh lime juice, and lime zest in a small bowl. When the cornbread comes out hot from the oven, brush the glaze generously over the surface. This glaze adds a shiny, sweet-tart finish that perfectly balances the spicy jalapeños and buttery cornbread.

How to Serve Jalapeño Cornbread with Tangy Lime Honey Glaze Recipe

Garnishes

For an extra flourish, sprinkle chopped fresh cilantro or green onions on top just before serving. These add a fresh, herbal note that complements the lime honey glaze and jalapeño kick beautifully.

Side Dishes

This cornbread pairs wonderfully with barbecue favorites like pulled pork or grilled chicken but also shines next to chili, soups, or a big leafy salad. Its sweet and spicy profile makes it the perfect crowd-pleaser that elevates any meal.

Creative Ways to Present

Try serving warm slices on a rustic wooden board with small bowls of extra honey or lime wedges on the side for guests to customize their experience. You can also cut the cornbread into bite-sized cubes to make cornbread croutons or use it as a base for a savory breakfast strata with eggs and cheese.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cornbread tightly in plastic wrap or place it in an airtight container. Stored at room temperature, it will stay fresh for about two days. Refrigeration extends its life to up to five days, although it might dry out slightly—reheating with a bit of butter helps bring back that fresh-baked charm.

Freezing

This Jalapeño Cornbread with Tangy Lime Honey Glaze Recipe freezes beautifully. Wrap slices or the whole pan tightly in aluminum foil and then place in a freezer bag. Frozen cornbread keeps for up to three months, making it a convenient make-ahead treat for busy days.

Reheating

For the best texture, reheat cornbread slices in a toaster oven or regular oven at 350°F for about 10-15 minutes until warmed through and slightly crisp on the edges. You can add a small dab of butter on top before reheating for extra moistness and flavor.

FAQs

Can I adjust the heat level in this Jalapeño Cornbread with Tangy Lime Honey Glaze Recipe?

Absolutely! You can use fewer jalapeños for a milder flavor or leave the seeds in for extra heat. Alternatively, swap jalapeños for milder peppers if you prefer just a subtle kick.

Is there a dairy-free way to make this recipe?

Yes! Substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice or vinegar, and use dairy-free butter alternatives. You can also omit the cheddar or use vegan cheese.

Can I use canned corn for this recipe?

Definitely. Frozen, fresh, and canned corn all work well here. Just be sure to drain canned corn thoroughly to prevent the batter from becoming too wet.

What makes the lime honey glaze so special?

The glaze adds a unique sweet and tangy punch that beautifully complements the spicy jalapeños and savory cornbread. It’s that little extra touch that makes this recipe truly stand out from typical cornbreads.

Can I make the glaze ahead of time?

Yes, you can prepare the lime honey glaze in advance and store it in the refrigerator. Bring it to room temperature or warm it slightly before brushing it over the cornbread for the best results.

Final Thoughts

I can’t recommend this Jalapeño Cornbread with Tangy Lime Honey Glaze Recipe enough. It’s the kind of dish that brings people together, sparks smiles, and adds a little zing to your usual comforting cornbread. Whether you’re serving it for a holiday, a casual dinner, or just because you deserve something delicious, this cornbread is guaranteed to become a cherished favorite. So, grab those jalapeños and get baking – your taste buds will thank you!

Jalapeño Cornbread with Tangy Lime Honey Glaze Recipe

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4 from 67 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 9 servings 1x
• Diet: Vegetarian

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Description

Jalapeño Cornbread with Tangy Lime Honey Glaze is a flavorful Southern American side dish featuring a moist and spicy cornbread studded with fresh corn kernels and chopped jalapeños. The moistness and subtle heat are perfectly balanced by a sweet and tangy lime-infused honey glaze brushed on top after baking, making it an irresistible sweet and spicy treat ideal for family meals or gatherings.

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Ingredients

Scale 1x2x3x

For the Cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 cup corn kernels (fresh, frozen, or canned)
• 2–3 jalapeños, seeded and finely chopped
• 1/2 cup shredded cheddar cheese (optional)

For the Lime Honey Glaze:

• 1/4 cup honey
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest

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Instructions

1. Preheat oven and prepare pan: Preheat the oven to 375°F and grease a 9-inch square baking dish or cast iron skillet to prevent sticking and ensure even baking.
2. Mix dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar to evenly distribute the leavening agents and seasoning.
3. Combine wet ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted butter until well blended, which will add moisture and richness to the batter.
4. Mix wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix to keep the cornbread tender.
5. Fold in add-ins: Gently fold in the corn kernels, chopped jalapeños, and shredded cheddar cheese (if using) to incorporate flavor and texture.
6. Pour batter and bake: Pour the batter into the prepared baking pan, smooth the top with a spatula, and bake for 25–30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Prepare lime honey glaze: While baking, combine honey, fresh lime juice, and lime zest in a small bowl; optionally warm slightly to blend flavors and loosen the glaze for easier brushing.
8. Glaze and cool: Immediately after removing the cornbread from the oven, brush the lime honey glaze generously over the top. Allow the cornbread to cool slightly before slicing and serving for best flavor and texture.

Notes

• Adjust the number of jalapeños to control the heat level to your preference, using fewer for milder cornbread or more for extra spice.
• The lime honey glaze adds a sweet and tangy contrast that perfectly balances the jalapeño heat, so don’t skip it.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American