Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle Recipe
This Spicy Sweet Jalapeño Cornbread with a Zesty Lime Drizzle combines the warmth and heat of fresh jalapeños with the sweetness of honey and cornmeal, balanced by a refreshing lime glaze. Perfectly golden and moist, it’s an ideal side dish for BBQs, chili nights, or simply enjoying as a flavorful snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ⅓ cup honey
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
Additional Ingredients
- 2 fresh jalapeños, finely chopped
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño, thinly sliced
- 2 tablespoons chopped cilantro for garnish
Lime Drizzle
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- ½ cup powdered sugar
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish with butter or nonstick spray to ensure the cornbread doesn’t stick and bakes evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt, ensuring they are well combined for consistent texture and rising.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, honey, eggs, and melted butter until the mixture is smooth and well blended to add moisture and sweetness to the cornbread.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined to avoid overmixing, which can toughen the cornbread. Then fold in the finely chopped jalapeños and chopped cilantro to distribute flavor evenly.
- Prepare to Bake: Pour the batter into your prepared skillet or baking dish. Smooth the top with a spatula and arrange the thinly sliced jalapeño on top to add an appealing look and extra spice.
- Bake the Cornbread: Bake in the preheated oven for 25 to 30 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
- Prepare Lime Drizzle: While the cornbread bakes, whisk together fresh lime juice, lime zest, and powdered sugar until smooth. Adjust the consistency by adding more lime juice or powdered sugar as needed for a pourable glaze.
- Cool and Glaze: Once baked, let the cornbread cool in the skillet for about 10 to 15 minutes to set. Drizzle the lime glaze evenly over the top and garnish with the remaining chopped fresh cilantro for a fresh and zesty finish.
- Serve: Slice the cornbread and serve warm or at room temperature to best enjoy the blend of spicy, sweet, and tangy flavors.
Notes
- For a milder cornbread, remove the seeds from the jalapeños before chopping.
- Using a cast iron skillet helps achieve a crispy crust and even baking.
- Make sure not to overmix the batter to keep the cornbread light and tender.
- The lime drizzle can be prepared in advance and stored in the refrigerator for up to 2 days.
- This cornbread pairs wonderfully with chili, soups, or as a standalone snack.
Keywords: jalapeño cornbread, spicy cornbread, sweet cornbread, lime drizzle, cornbread recipe, jalapeño recipes, baking cornbread, summer side dish
