Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze

If you love cornbread with a kick, this Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze is your new go-to recipe. It’s moist, golden, and perfectly spicy with a hint of sweetness from a luscious lime-infused honey glaze drizzled on top. This bold and flavorful twist on a Southern classic pairs beautifully with chili, barbecue, or stands out all on its own.

Want more bold, unique comfort recipes like this? Subscribe now and get delicious inspiration delivered weekly!

Why You’ll Love This Recipe
Sweet & Spicy Balance – The jalapeños bring heat, and the lime honey glaze cools it down
Perfectly Moist – No dry cornbread here, thanks to buttermilk and sweet corn
Crave-Worthy Crust – Golden and crisp edges from baking in a hot skillet
Versatile Side – Works great with savory dishes or as a standalone snack
Easy to Make – Just one bowl and simple ingredients

Ingredients You’ll Need

For the Cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tbsp sugar (or more, to taste)
• 2 large eggs
• 1 cup buttermilk (or milk + 1 tbsp lemon juice)
• ¼ cup melted butter or vegetable oil
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 2 jalapeños, finely chopped (seeds removed for less heat)

For the Sweet Lime Honey Glaze:

• ¼ cup honey
• 1 tbsp lime juice
• ½ tsp lime zest
• Pinch of salt

Tools You’ll Need

• Mixing bowls
• Cast iron skillet or 8-inch baking dish
• Whisk
• Rubber spatula
• Small saucepan (for glaze)
• Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan
Preheat oven to 400°F (200°C)
If using a cast iron skillet, place it in the oven while preheating to get hot
Grease the baking dish or skillet generously with butter or oil

Step 2: Mix the Dry Ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar
Make a well in the center and set aside

Step 3: Mix the Wet Ingredients
In a separate bowl, beat the eggs, then add buttermilk and melted butter or oil
Stir in the corn kernels and chopped jalapeños
Pour the wet mixture into the dry ingredients and stir until just combined—don’t overmix

Step 4: Bake the Cornbread
If using a preheated skillet, carefully pour in the batter and spread evenly
If using a baking dish, pour directly and spread
Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean
Let cool slightly while you prepare the glaze

Step 5: Make the Sweet Lime Honey Glaze
In a small saucepan, warm honey over low heat
Stir in lime juice, lime zest, and a pinch of salt
Simmer for 1–2 minutes until warm and fragrant
Drizzle over the warm cornbread just before serving

Tips for Best Results
Use Buttermilk – It makes the crumb tender and enhances flavor
Adjust Heat – Keep or remove jalapeño seeds depending on your spice tolerance
Don’t Overmix – Stir just until combined for soft, tender bread
Serve Warm – Best texture and flavor when freshly baked
Double the Glaze – For extra drizzle or dipping on the side

Serving Suggestions
With Chili – A perfect pairing to soak up every last spoonful
Next to BBQ – Complements smoky ribs, pulled chicken, or brisket
For Breakfast – Toast a slice and serve with butter or avocado
As a Snack – Slice and serve warm with extra glaze or a pat of butter
With Salad – Balances out fresh greens with spice and sweetness

How to Store & Reheat

Storing:
Store in an airtight container at room temperature for up to 2 days
Refrigerate for up to 5 days

Freezing:
Wrap tightly and freeze for up to 2 months
Thaw at room temperature before reheating

Reheating:
Oven: Warm at 300°F (150°C) for 10 minutes
Microwave: Reheat slices in 20-second intervals

Frequently Asked Questions

1. Can I make it less spicy?
Yes! Use just one jalapeño or remove all the seeds and ribs for a milder taste

2. Can I make this gluten-free?
Yes, substitute the flour with a 1:1 gluten-free flour blend

3. Can I use canned corn?
Absolutely. Just drain well before adding to the batter

4. Can I skip the glaze?
You can, but it adds an incredible sweet-tart finish that complements the spice beautifully

5. Can I bake this in muffin tins?
Yes! Bake at 375°F (190°C) for 15–18 minutes until golden

Final Thoughts
This Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze is the perfect blend of bold flavor and tender texture. Whether served with a hearty meal or enjoyed as a stand-alone snack, it’s guaranteed to impress. Moist, buttery, with a touch of heat and a kiss of sweetness—it’s cornbread on a whole new level.

Try it once and you’ll be hooked! Don’t forget to share your results and show us your twist.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine: Southern-American

Nutritional Information (Per Slice):
Calories: 210 | Protein: 5g | Carbohydrates: 25g | Fat: 10g | Fiber: 2g | Sodium: 270mg

Print