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Spicy Jalapeño Cornbread Drizzled with Sweet Lime Honey

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This spicy jalapeño cornbread is moist and flavorful, packed with jalapeños and cheddar cheese, then finished with a sweet lime honey glaze for a perfect balance of heat, sweetness, and tang.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 2 medium jalapeños, seeded and finely chopped
  • 1/2 cup grated cheddar cheese (optional)
  • 1/2 cup honey
  • Zest of 1 lime
  • 3 tablespoons lime juice
  • 1 tablespoon melted butter
  • Pinch of salt
  • Sliced jalapeños (for topping)
  • Freshly chopped cilantro (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
  3. In another bowl, whisk buttermilk, eggs, and melted butter until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in chopped jalapeños and cheddar cheese, if using.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  8. While the cornbread bakes, prepare the lime honey glaze: In a small saucepan, combine honey, lime zest, lime juice, 1 tablespoon melted butter, and a pinch of salt. Heat over low until warm and well blended.
  9. Remove cornbread from oven and let cool slightly. Drizzle with the lime honey glaze.
  10. Top with sliced jalapeños and chopped cilantro before serving.

Notes

For extra heat, leave some jalapeño seeds in. The glaze can be made ahead and gently reheated before drizzling. Leftover cornbread can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.receipster.com/spicy-jalapeno-cornbread-lime-honey-3/

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