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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Fold in add-ins: Gently fold in the corn kernels, chopped jalapeños, and shredded cheddar cheese (if using) to incorporate flavor and texture.
- 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.
- 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.
- 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
