Jalapeño Cornbread with Lime Honey Glaze

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Moist, crumbly, and perfectly spiced, this Jalapeño Cornbread with Lime Honey Glaze transforms a rustic staple into a gourmet delight. The sweet and tangy lime-infused honey glaze seeps into every golden crumb, creating a balance between heat and sweetness that will have you coming back for seconds. Topped with thin slices of fresh jalapeño and a drizzle of sticky glaze, it not only tastes incredible but looks like a celebration on a plate.

This isn’t your everyday cornbread. The edges crisp beautifully while the center remains tender, offering bursts of heat from chopped jalapeños and pockets of citrusy sweetness. Whether served as a spicy-sweet side dish at a summer BBQ or as a standout addition to a winter chili night, this cornbread is all about bold flavor and bold character.

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Ingredients for this Jalapeño Cornbread with Lime Honey Glaze

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 2 jalapeños, finely chopped (seeds removed for less heat)
• Zest of 1 lime

For the Lime Honey Glaze:

• 1/3 cup honey
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tbsp chopped fresh cilantro (optional)
• Thin jalapeño slices for garnish (optional)

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Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or line it with parchment paper. This helps ensure easy removal and a crisp base.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents and sweetness.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the buttermilk, eggs, melted butter, and vegetable oil until well blended. Pour the wet mixture into the dry ingredients.

Step 4: Fold in Jalapeño and Lime

Add the chopped jalapeños and lime zest into the batter. Stir gently until just combined. Avoid overmixing to keep the cornbread tender.

Step 5: Bake

Pour the batter into the prepared baking dish and smooth the top. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and the top is golden.

Step 6: Make the Glaze

While the cornbread bakes, prepare the glaze. In a small saucepan over low heat, whisk together the honey, lime juice, and lime zest. Warm gently until fully blended.

Step 7: Glaze and Garnish

Once baked, let the cornbread cool for about 10 minutes. Drizzle the warm lime honey glaze generously over the top. Sprinkle with chopped cilantro and jalapeño slices if desired.

Serve warm or at room temperature for a bold, flavorful bite every time.

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Frequently Asked Questions

Can I use pickled jalapeños instead of fresh?

Yes, pickled jalapeños can work, though the flavor will be tangier and less crisp. Drain and pat them dry before chopping.

What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Is the glaze necessary?

While optional, the lime honey glaze elevates the cornbread with a bright, sweet contrast to the jalapeño heat. It’s highly recommended.

Can I make it less spicy?

Absolutely. Remove all the seeds and membranes from the jalapeños or reduce the quantity to tone down the heat.

Can I double the recipe?

Yes! Use a 9×13-inch pan and increase baking time to 30-35 minutes. Keep an eye on the center with a toothpick test.

What to serve it with?

It pairs beautifully with chili, grilled meats, BBQ dishes, or even a crisp green salad for contrast.

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