Introduction

This Spicy Sweet Jalapeño Cornbread combines the warm, comforting texture of classic cornbread with a lively kick from fresh jalapeños. Finished with a zesty lime drizzle, it’s a perfect balance of heat, sweetness, and citrus brightness that’s sure to delight your taste buds.

A thick, round, golden brown cornbread with a slightly crispy crust sits on a white plate over a white marbled surface. The cornbread has a visible moist texture inside with pieces of green jalapeño slices mixed throughout. Several fresh green jalapeño slices are arranged on top, glistening with a glossy amber syrup being poured over the whole dish, catching the light and adding shine. The syrup pools on the plate around the cornbread, adding a rich, sticky layer of moisture. A small white bowl in the background contains more syrup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup honey
1 cup buttermilk
2 large eggs
¼ cup unsalted butter, melted
2 fresh jalapeños, finely chopped
2 tablespoons chopped fresh cilantro
1 jalapeño, thinly sliced
2 tablespoons chopped cilantro for garnish
2 tablespoons fresh lime juice
1 teaspoon lime zest
½ cup powdered sugar

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish with butter or nonstick spray.
Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Step 3: In a separate bowl, whisk the buttermilk, honey, eggs, and melted butter until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Fold in the chopped jalapeños and cilantro.
Step 5: Pour the batter into your prepared skillet or dish. Smooth the top and arrange the thinly sliced jalapeño on top.
Step 6: Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 7: While the cornbread is baking, whisk together the lime juice, lime zest, and powdered sugar to make the drizzle. Adjust the consistency with more powdered sugar or lime juice if needed.
Step 8: Let the cornbread cool for 10–15 minutes. Drizzle with the lime glaze and garnish with fresh cilantro.
Step 9: Slice and serve warm or at room temperature.

Tips & Variations

For a milder heat, remove the jalapeño seeds before chopping. To increase spice, add extra jalapeños or a pinch of cayenne pepper to the batter.
You can substitute honey with maple syrup or agave nectar for a different flavor twist.
Use Greek yogurt in place of buttermilk if you don’t have any on hand, thinning it with a little milk if needed.
For a dairy-free version, replace butter with coconut oil and use a non-dairy milk mixed with lemon juice to mimic buttermilk.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave or in a warm oven to maintain moisture and freshness. The lime drizzle is best added fresh before serving, but leftover cornbread can hold flavor well without it.

How to Serve

A round cornbread with a golden brown crust and a soft, crumbly yellow inside is shown on a white marbled surface. The cornbread is cut into a thick slice that stands upright, revealing bits of green herbs inside. The top layer of the cornbread is glazed with honey that glistens and drips slightly down the side. Thinly sliced green jalapeño peppers are spread across the top, along with small pieces of green herbs sprinkled over them. Additional slices of jalapeños and herb pieces are scattered on the surface near the cornbread. In the background, there is a small white bowl with a green creamy sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure your baking powder is gluten-free as well.

How do I adjust the spiciness if I’m sensitive to heat?

Remove the seeds and membranes from the jalapeños before chopping, as these parts contain most of the heat. You can also reduce the amount of jalapeños or omit the slices on top for a milder cornbread.