Description
This Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle offers a moist, tender texture with a honey-sweet base and a bold jalapeño kick. Enhanced by a bright and tangy lime glaze, it’s a flavorful twist on a Southern classic, perfect as a side for chili or enjoyed on its own.
Ingredients
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 Flavorings
- 2 fresh jalapeños, finely chopped
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño, thinly sliced (for topping)
- 2 tablespoons chopped cilantro for garnish
Zesty Lime Drizzle
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- ½ cup powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish with butter or nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Whisk Wet Ingredients: In a separate bowl, combine buttermilk, honey, eggs, and melted butter. Whisk until smooth and fully blended.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing to keep the cornbread tender. Fold in the finely chopped jalapeños and 2 tablespoons chopped cilantro.
- Fill Pan and Add Toppings: Pour the batter into the prepared skillet or baking dish. Smooth the top nicely and arrange the thinly sliced jalapeño on top for an extra spicy kick and visual appeal.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- 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 to get a pourable glaze.
- Cool and Drizzle: Remove the cornbread from the oven and let it cool for 10 to 15 minutes. Drizzle the lime glaze generously over the top and garnish with the remaining fresh chopped cilantro.
- Serve: Slice the cornbread and serve warm or at room temperature alongside your favorite dishes.
Notes
- Don’t overmix the batter — gentle folding keeps the cornbread tender and moist.
- For a milder heat, remove the seeds and membranes from the jalapeños before chopping.
- You can add lime zest into the batter itself for extra citrus brightness.
