Description

This Jalapeño Cornbread with Lime Honey Glaze is more than just a bread—it’s a flavor-packed experience. Sweet, spicy, and kissed with citrus, this easy recipe turns everyday ingredients into a show-stopping side. Whether you’re looking for a quick breakfast option, an easy dinner complement, or unique food ideas for potlucks and BBQs, this dish hits all the right notes. It delivers the best of both worlds: the hearty, rustic texture of traditional cornbread, and a glossy, sticky-sweet finish that’ll make your taste buds dance. It’s one of those irresistible comfort foods you’ll crave often.

Ingredients

Dry Ingredients:

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

Wet Ingredients:

1 cup buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1/4 cup vegetable oil

Add-ins:

2 jalapeños, finely chopped (seeds removed for less heat)

Zest of 1 lime

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)

Instructions

Preheat oven to 400°F (200°C). Grease or line an 8×8″ baking dish.
Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk buttermilk, eggs, melted butter, and oil.
Combine wet and dry mixtures, stirring until just combined.
Fold in chopped jalapeños and lime zest gently.
Pour batter into the baking dish and smooth the surface.
Bake 20-25 minutes or until golden and a toothpick comes out clean.
While baking, heat honey, lime juice, and zest in a small saucepan until combined.
Let baked cornbread cool 10 minutes, then drizzle with warm glaze.
Garnish with cilantro and jalapeño slices if desired.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Appetizer