Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle Recipe
This Spicy Sweet Jalapeño Cornbread features a moist, flavorful blend of cornmeal and flour with the warmth of fresh jalapeños and a hint of honey sweetness. Topped with a zesty lime drizzle and fresh cilantro, this cornbread balances heat, sweetness, and tang for a perfect side or snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 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
Zesty Lime Drizzle
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- ½ cup powdered sugar
Instructions
- Preheat 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.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until combined evenly.
- Mix wet ingredients: In a separate bowl, whisk the buttermilk, honey, eggs, and melted butter until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing. Fold in the finely chopped jalapeños and chopped fresh cilantro evenly through the batter.
- Prepare batter in skillet: Pour the batter into the prepared skillet or baking dish, smoothing the top with a spatula. Arrange the thin jalapeño slices neatly on top of the batter for extra flavor and visual appeal.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Make lime drizzle: While the cornbread bakes, whisk together the fresh lime juice, lime zest, and powdered sugar in a small bowl until smooth. Adjust the consistency by adding more lime juice or powdered sugar as needed for drizzling.
- Cool and drizzle: Let the cornbread cool in the skillet for 10 to 15 minutes. Drizzle the zesty lime glaze evenly over the warm cornbread and sprinkle with chopped fresh cilantro for garnish.
- Serve: Slice the cornbread and serve warm or at room temperature as a flavorful side or snack.
Notes
- For extra heat, include some seeds from the jalapeños when chopping.
- You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar if needed.
- If you don’t have a cast iron skillet, any oven-safe baking dish will work.
- To make the lime drizzle thinner, add small amounts of lime juice gradually.
- Store leftover cornbread covered at room temperature for up to 2 days or refrigerate for up to 4 days.
Keywords: jalapeño cornbread, spicy cornbread, sweet cornbread, lime drizzle, southern cornbread, cornbread recipe, baked cornbread
