Skip to content
This Jalapeño Cornbread with Lime Honey Glaze is a delicious twist on classic cornbread, combining spicy jalapeños, sweet corn, and a tangy-sweet glaze. It’s perfect as a side dish or snack! Here’s how to make it:
Jalapeño Cornbread with Lime Honey Glaze
Ingredients
- For the cornbread:
- 1 cup (120g) cornmeal
- 1 cup (125g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup (50g) sugar
- 1 cup (240ml) buttermilk
- 1/2 cup (115g) melted butter
- 2 large eggs
- 2 jalapeños, seeded and diced
- 1/2 cup (75g) corn kernels (fresh or frozen)
- For the lime honey glaze:
- 1/4 cup (60ml) honey
- 1 tbsp fresh lime juice
- Zest of 1 lime (optional, for extra flavor)
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish or a cast-iron skillet.
- Prepare the cornbread batter:
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the diced jalapeños and corn kernels.
- Bake:
- Pour the batter into the prepared baking dish or skillet.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Make the lime honey glaze:
- In a small bowl, whisk together the honey, lime juice, and lime zest (if using).
- Glaze the cornbread:
- While the cornbread is still warm, drizzle the lime honey glaze over the top.
- Serve:
- Slice and enjoy warm or at room temperature.
Tips
- Adjust the heat: Use more or fewer jalapeños depending on your spice preference.
- Add-ins: Include shredded cheddar cheese or cooked bacon for extra flavor.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat before serving.
This Jalapeño Cornbread with Lime Honey Glaze is a sweet, spicy, and tangy treat that’s perfect for any meal. Enjoy! 🌽🔥✨
