Print

Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle Recipe

Print Recipe

★★★★★

4.9 from 134 reviews

This Spicy Sweet Jalapeño Cornbread features a moist, tender crumb with a perfect balance of heat from fresh jalapeños and sweetness from honey. Baked in a cast iron skillet, it’s topped with a zesty lime drizzle and fresh cilantro for a refreshing finish, making it an ideal side for any meal or a flavorful snack on its own.

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 (for topping)

Zesty Lime Drizzle

  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • ½ cup powdered sugar
  • 2 tablespoons chopped cilantro (for garnish)

Instructions

  1. Preheat Oven and Prepare Skillet: 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 and ensure even cooking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt. This combination provides a light and fluffy texture for the cornbread.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, honey, eggs, and melted butter until smooth and well incorporated to ensure a tender crumb.
  4. Blend Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently just until combined to avoid overmixing. Fold in the finely chopped jalapeños and fresh cilantro for a spicy, herbal flavor.
  5. Prepare Batter in Skillet: Pour the batter into your prepared skillet or baking dish. Smooth the top evenly and arrange the thinly sliced jalapeño on top to add decorative spice.
  6. Bake the Cornbread: Place the skillet in the oven and bake for 25–30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
  7. Prepare Lime Drizzle: While the cornbread is baking, whisk together fresh lime juice, lime zest, and powdered sugar until smooth. Adjust the consistency by adding more lime juice or sugar as needed for a drizzleable glaze.
  8. Cool and Drizzle: Once baked, let the cornbread cool in the skillet for 10–15 minutes. Drizzle the lime glaze evenly over the top and garnish with chopped fresh cilantro for a vibrant finish.
  9. Serve: Slice the cornbread into wedges and serve warm or at room temperature as a delightful side dish or snack.

Notes

  • For a milder version, remove the seeds from the jalapeños before chopping.
  • If buttermilk is not available, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes as a substitute.
  • The lime drizzle can be adjusted in sweetness or tartness by varying the powdered sugar and lime juice quantities.
  • Cast iron skillet is recommended for even baking and crisp edges but a regular baking dish works fine.
  • This cornbread pairs wonderfully with chili, barbecue, or as a spicy snack on its own.

Keywords: Jalapeño Cornbread, Spicy Cornbread, Sweet Cornbread, Lime Drizzle, Cast Iron Skillet, Honey Cornbread, Spicy Bread

Find it online: https://annakocht.com/spicy-sweet-jalapeno-cornbread-with-zesty-lime-drizzle-recipe-2/