Jalapeño Cornbread with Lime Honey Glaze

5 from 1 vote

Jalapeño Cornbread with Lime Honey Glaze

A delightful dish that balances sweet, spicy, and savory flavors in a fluffy cornbread, topped with a refreshing lime honey glaze.

Prep Time15

Cook Time25

Total Time40

Course: Side

Cuisine: American

Keyword: Comfort Food, Easy

Servings: servings

Calories: 200kcal

Equipment

Mixing Bowl
Baking Dish
Whisk

Ingredients

Dry Ingredients

1 cup Cornmeal
1 cup All-purpose flour
1/4 cup Sugar
1 tablespoon Baking powder
1/2 teaspoon Salt

Wet Ingredients

1 cup Buttermilk
1/4 cup Vegetable oil
2 large Eggs
1 cup Corn kernels
2-3 Jalapeños, chopped Seeds removed for less heat
Zest of 1 Lime
1/4 cup Honey

Instructions

Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or a cast-iron skillet.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix the buttermilk, vegetable oil, and eggs until smooth.
Pour the wet ingredients into the dry mixture and stir until just combined.
Gently fold in the corn kernels, chopped jalapeños, and lime zest.
Pour the batter into your prepared baking dish and smooth the top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
While baking, mix the honey and a little extra lime zest in a small bowl.
Drizzle the glaze over the warm cornbread and let it cool slightly before slicing.

Notes

Use fresh corn for added sweetness and crunch. Leave some seeds in the jalapeños for extra heat. Don’t skip the lime zest in the glaze—it’s the flavor kicker! Avoid overmixing to keep the texture fluffy.

Nutrition