Spicy Jalapeño Cornbread With Lime Honey (Printable version)
Bold cornbread with jalapeño heat and sweet lime honey glaze for perfect spicy-sweet balance.
# Ingredient List:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 2 tablespoons granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/4 cup vegetable oil
09 - 2 tablespoons unsalted butter, melted
→ Add-Ins
10 - 2 medium jalapeños, seeded and finely chopped
11 - 1 cup corn kernels, fresh or thawed frozen
12 - 1/2 cup shredded sharp cheddar cheese, optional
→ Sweet Lime Honey Glaze
13 - 1/4 cup honey
14 - 2 tablespoons fresh lime juice
15 - 1/2 teaspoon lime zest
16 - Pinch of salt
# How to Make It:
01 - Preheat the oven to 400°F. Grease an 8-inch square baking pan or a 9-inch round skillet thoroughly.
02 - In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt until well blended.
03 - In a separate bowl, beat the eggs, then whisk in milk, vegetable oil, and melted butter until smooth and combined.
04 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some small lumps are acceptable.
05 - Gently fold in chopped jalapeños, corn kernels, and cheddar cheese if using, until evenly distributed throughout the batter.
06 - Pour the batter into the prepared pan and spread evenly with a spatula.
07 - Bake for 22–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
08 - While the cornbread bakes, combine honey, lime juice, lime zest, and a pinch of salt in a small saucepan over low heat. Warm gently for 2–3 minutes until fluid and fragrant, stirring occasionally.
09 - Remove the cornbread from the oven. While still warm, drizzle the glaze evenly over the top. Let cool slightly before slicing and serving.
# Expert Suggestions:
01 -
- The jalapeños bring this gorgeous warmth that blooms at the back of your throat
- That lime honey glaze turns ordinary cornbread into something people cant stop talking about
02 -
- Overmixing creates tough, rubbery cornbread, so stop as soon as the flour disappears
- The glaze needs to go on while the cornbread is still hot so it absorbs properly
03 -
- Room temperature ingredients mix more smoothly and create a more tender texture
- If using frozen corn, thaw it completely and pat it dry to prevent a soggy bottom