Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze

If you’re craving a cornbread that balances heat, sweet, and zesty tang, this Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze is calling your name. Moist and tender with bursts of fresh jalapeño, this bold twist on a Southern classic is finished with a drizzle of sweet lime honey glaze for the perfect flavor contrast. Serve it with chili, barbecue, or enjoy it solo as an irresistible snack or side.

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Why You’ll Love This Recipe
Bold & Balanced – Spicy jalapeños meet sweet honey and bright lime.
Moist & Tender – Made with buttermilk and creamed corn for a soft, rich texture.
Perfect for Any Meal – Great with soups, BBQ, or as a stand-alone snack.
Easy to Make – Simple ingredients and minimal prep.
Stunning Presentation – That glossy glaze takes it over the top.

Ingredients You’ll Need

For the Cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp sugar (optional)
• 2 large eggs
• 1 cup buttermilk
• ¼ cup unsalted butter, melted
• 1 cup creamed corn
• 1–2 jalapeños, finely chopped (seeds removed for less heat)
• ½ cup shredded cheddar cheese (optional but recommended)

For the Sweet Lime Honey Glaze:

• ¼ cup honey
• 1 tbsp fresh lime juice
• 1 tsp lime zest

Tools You’ll Need

• Mixing bowls
• Whisk and spatula
• 8×8 baking dish or cast iron skillet
• Zester or fine grater
• Small saucepan (for glaze)

Step-by-Step Instructions

Step 1: Preheat & Prep

1. Preheat your oven to 400°F (200°C).
2. Grease an 8×8-inch baking dish or a well-seasoned cast iron skillet.

Step 2: Mix the Dry Ingredients
3. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).

Step 3: Combine the Wet Ingredients
4. In a separate bowl, whisk eggs, buttermilk, and melted butter until well combined.
5. Stir in the creamed corn and chopped jalapeños.

Step 4: Bring It Together
6. Pour the wet mixture into the dry ingredients and stir until just combined.
7. Fold in shredded cheddar cheese if using.
8. Pour the batter into the prepared dish and smooth the top.

Step 5: Bake the Cornbread
9. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
10. Let cool slightly while you make the glaze.

Step 6: Make the Sweet Lime Honey Glaze
11. In a small saucepan over low heat, warm the honey with lime juice and zest for 2–3 minutes, stirring gently.
12. Do not boil—just warm enough to blend flavors.

Step 7: Glaze & Serve
13. Brush or drizzle the warm glaze over the cornbread. Let it soak in for 5 minutes.
14. Slice into squares and serve warm or at room temperature.

Tips for the Best Cornbread
Use Buttermilk – Adds tang and keeps the crumb moist and tender.
Adjust Heat – Use 1 jalapeño for mild spice, 2 for more kick.
Add Mix-Ins – Corn kernels, green onions, or crumbled cooked bacon work well.
Don’t Overmix – Stir just until the dry spots disappear for the fluffiest texture.
Let It Rest – Letting the cornbread sit for a few minutes before slicing helps set the crumb.

Serving Suggestions
Chili – The spicy-sweet combo is perfect with a hearty bowl of chili.
BBQ Ribs or Chicken – Ideal for soaking up barbecue sauce.
Fried Eggs – Turn it into a spicy Southern breakfast.
Sweet Butter – Mix honey or cinnamon into softened butter for a topping.
Southwest Salad – Serve as a hearty side to fresh greens and avocado.

How to Store & Reheat

Storing:

• Room Temp: Store in an airtight container for up to 2 days.
• Refrigerate: Keeps for up to 5 days in the fridge.

Freezing:

• Wrap slices individually and freeze for up to 2 months.

Reheating:

• Microwave: 10–15 seconds per slice.
• Oven: Warm at 300°F for 8–10 minutes.

Frequently Asked Questions

1. Can I use canned corn instead of creamed corn?
   Yes, just pulse in a food processor with 1 tbsp milk or sour cream to mimic the texture.
2. Can I make it dairy-free?
   Use plant-based butter and milk mixed with 1 tbsp vinegar to replace buttermilk.
3. What if I don’t have buttermilk?
   Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
4. Can I skip the glaze?
   Yes, but it adds an amazing flavor contrast that really makes the dish pop.
5. Is it very spicy?
   Not unless you leave in the jalapeño seeds. It’s more of a mild, pleasant heat with a sweet finish.

Final Thoughts

Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze is a bold, crowd-pleasing twist on a classic side. Moist, savory, and just sweet enough, this cornbread brings the heat and the honey in perfect harmony. Whether it’s alongside chili, part of your next BBQ, or the centerpiece of a potluck, this flavorful bake is sure to steal the spotlight.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see your spicy-sweet masterpiece.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: Southern-Inspired American

Nutritional Information (Per Slice – based on 9 slices):
Calories: 210 | Protein: 6g | Carbohydrates: 24g | Fat: 10g | Fiber: 2g | Sodium: 280mg

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