Description

This Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle is a delightful twist on classic cornbread. It perfectly balances the heat from fresh jalapeños with the sweetness of honey and the tangy brightness of a lime glaze. Ideal as a side for barbecues, chili, or any comforting meal, this recipe is easy to prepare and baked in a cast iron skillet for a golden, crispy crust and moist interior.

Ingredients

Scale

Dry Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

⅓ cup honey
1 cup buttermilk
2 large eggs
¼ cup unsalted butter, melted

Spices and Add-ins

2 fresh jalapeños, finely chopped
2 tablespoons chopped fresh cilantro
1 jalapeño, thinly sliced (for topping)

Lime Drizzle

2 tablespoons fresh lime juice
1 teaspoon lime zest
½ cup powdered sugar
2 tablespoons chopped cilantro for garnish

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Instructions

Preheat Oven and Prepare Skillet: Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish with butter or nonstick spray to prevent sticking and promote a crispy crust.
Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined for an even leavening distribution.
Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, honey, eggs, and melted unsalted butter until the mixture is smooth and fully incorporated.
Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients and stir gently just until combined. Be careful not to overmix to keep the cornbread tender. Fold in the finely chopped jalapeños and chopped cilantro evenly.
Prepare for Baking: Pour the batter into your prepared skillet or baking dish. Smooth the top with a spatula, then arrange the thinly sliced jalapeños on top for garnish and a spicy kick.
Bake the Cornbread: Bake in the preheated oven for 25–30 minutes, or until the cornbread is golden brown on top and a toothpick inserted in the center comes out clean.
Prepare Lime Drizzle: While the cornbread bakes, whisk together fresh lime juice, lime zest, and powdered sugar in a bowl until smooth. Adjust the consistency by adding more lime juice or powdered sugar if necessary to make a pourable glaze.
Cool and Drizzle: Allow the cornbread to cool in the skillet for 10–15 minutes. Drizzle the lime glaze evenly over the top and sprinkle with chopped fresh cilantro for a zesty finish.
Serve: Slice the cornbread and serve warm or at room temperature alongside your favorite dishes.

Notes

Use fresh jalapeños for the best flavor and adjust the quantity depending on your preferred spice level.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
The lime drizzle adds a refreshing tang; you can adjust the sweetness or tartness by modifying the powdered sugar or lime juice quantities.
For a gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend.
This cornbread is best enjoyed within 2 days; store leftovers covered at room temperature or in the refrigerator.