Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze

Moist, golden, and just the right amount of spicy, this Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze brings the heat and the sweet in every bite. The tender cornbread base is infused with jalapeños and a hint of cheddar, then finished with a glossy lime-kissed honey drizzle that makes it completely irresistible. Serve it as a standout side or enjoy it all on its own—this cornbread is anything but ordinary.

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Why You’ll Love This Recipe
Sweet & Spicy Combo – Jalapeños add a kick, while honey-lime glaze balances it out.
Tender & Moist – Greek yogurt or sour cream keeps it from drying out.
Great for Any Meal – Perfect with chili, BBQ, or breakfast spreads.
Bakes in One Pan – Easy cleanup and great for serving a crowd.
Unique Flavor – A fun twist on traditional cornbread that everyone will remember.

Ingredients You’ll Need

For the Cornbread:
• 1 cup cornmeal (fine or medium grind)
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup sugar
• 1 cup buttermilk (or milk + 1 tbsp vinegar, let sit 5 mins)
• 2 large eggs
• ⅓ cup melted butter or vegetable oil
• ½ cup plain Greek yogurt or sour cream
• 1 cup shredded cheddar cheese
• 2 fresh jalapeños, finely chopped (remove seeds for less heat)
• Optional: sliced jalapeños for topping

For the Sweet Lime Honey Glaze:
• ¼ cup honey
• 1 tbsp lime juice (fresh is best)
• ½ tsp lime zest

Tools You’ll Need
• Mixing bowls
• Whisk or fork
• 8×8-inch or 9-inch square baking pan
• Oven
• Cooling rack
• Small saucepan or microwave-safe bowl

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat oven to 375°F (190°C).
Grease or line your baking pan with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.

Step 3: Mix the Wet Ingredients
In another bowl, whisk the eggs, then stir in buttermilk, melted butter (or oil), and Greek yogurt or sour cream until smooth.

Step 4: Combine and Fold
Pour the wet ingredients into the dry ingredients.
Stir until just combined—do not overmix.
Fold in shredded cheddar and chopped jalapeños.

Step 5: Pour and Top
Pour the batter into the prepared baking pan and smooth the top.
Optional: place a few extra jalapeño slices on top for a bold look.

Step 6: Bake Until Golden
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Edges should be golden and the top slightly crisp.

Step 7: Make the Glaze
While the cornbread cools slightly, combine honey, lime juice, and lime zest in a small saucepan or microwave-safe bowl.
Warm slightly (just until thin and pourable), then whisk to combine.

Step 8: Glaze and Serve
Brush or drizzle the lime honey glaze over the warm cornbread.
Let sit 5 minutes to soak in slightly, then slice and serve.

Tips for the Best Jalapeño Cornbread
Don’t Overmix – Stir just until the batter comes together to keep it tender.
Control the Heat – Remove jalapeño seeds and membranes for less spice.
Use Room Temp Ingredients – Helps everything blend smoothly and bake evenly.
Add Texture – Corn kernels or scallions make great additions.
Make Muffins – Use a muffin tin and reduce bake time to 15–18 minutes.

Serving Suggestions
With Chili – A spicy-sweet match made in heaven.
Alongside BBQ – Great with pulled chicken, ribs, or grilled veggies.
For Breakfast – Pair with eggs, avocado, and a drizzle of extra honey.
As a Snack – Warm with a pat of butter or extra glaze.
In a Brunch Spread – Serve with fruit salad, frittata, and coffee.

How to Store & Reheat

Storing:
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for 4–5 days.

Freezing:
Freeze individual squares wrapped tightly for up to 2 months. Thaw overnight before reheating.

Reheating:
Oven: Wrap in foil and warm at 325°F (160°C) for 8–10 minutes.
Microwave: Heat for 15–20 seconds per slice for quick enjoyment.

Frequently Asked Questions

1. Can I make it less spicy?
   Yes—remove all seeds and use just one jalapeño, or skip it entirely.
2. Can I make it gluten-free?
   Yes—substitute with a 1:1 gluten-free flour blend.
3. Can I use canned jalapeños?
   Absolutely—drain well and pat dry before adding to the batter.
4. What can I use instead of honey?
   Maple syrup or agave can be used, but flavor will vary slightly.
5. Can I double the recipe?
   Yes—use a 9×13-inch pan and increase baking time by 5–10 minutes.

Final Thoughts
Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze is a bold and flavorful upgrade to the classic cornbread. The contrast of spicy, cheesy warmth with a tangy-sweet glaze makes each bite completely craveable. Whether it’s a side for your favorite chili or a brunch table showstopper, this cornbread is guaranteed to spice things up.

Try it out and tag us with your version! Don’t forget to leave a review and share your thoughts—we love seeing your bakes!

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine: American Southern-Inspired

Nutritional Information (Per Serving):
Calories: 240 | Protein: 6g | Carbohydrates: 28g | Fat: 11g | Fiber: 2g | Sodium: 320mg

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