Description
A bold twist on classic cornbread — this Spicy Jalapeño Cornbread is golden, fluffy, and has the perfect kick of heat balanced with a drizzle of zesty lime honey!
Every bite is sweet, spicy, and completely irresistible. Perfect for barbecues, chili nights, or cozy gatherings!
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/4 cup melted butter
2 jalapeños, seeded and finely chopped
1 cup corn kernels (fresh or frozen)
For the Sweet Lime Honey:
1/3 cup honey
Zest and juice of 1 lime
Instructions:
Preheat & Prepare (10 minutes)
Preheat oven to 400°F (200°C) and grease an 8-inch square baking pan.
Mix the Dry Ingredients (5 minutes)
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.
Add Wet Ingredients (5 minutes)
In another bowl, whisk buttermilk, eggs, and melted butter. Pour into the dry ingredients and stir gently until just combined — don’t overmix!
Fold & Bake (25 minutes)
Fold in chopped jalapeños and corn kernels. Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Make the Sweet Lime Honey (5 minutes)
While baking, warm honey, lime zest, and lime juice in a small saucepan over low heat. Stir until combined and fragrant, then remove from heat.
Drizzle & Serve (5 minutes)
Let the cornbread cool for 10 minutes, then drizzle generously with sweet lime honey. Slice, serve warm, and enjoy the delicious contrast of flavors!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 8 servings
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Step-by-Step Guide
Follow these detailed instructions for perfect cornbread every time. First, ensure all ingredients are at room temperature, especially the buttermilk and eggs, for a smoother batter. When preheating your oven, place the greased 8-inch pan inside to get it hot—this helps create a crispier bottom crust. Whisk the dry ingredients thoroughly to evenly distribute the baking powder. When combining wet and dry, use a spatula and fold until the last streak of flour disappears; overmixing leads to toughness. Test for doneness at the 20-minute mark—the top should be golden and the edges should pull away from the pan.
Serving Suggestions
This cornbread is incredibly versatile. Serve it warm alongside a hearty bowl of chili, Texas-style brisket, or a fresh garden soup. For a brunch twist, pair a slice with scrambled eggs and avocado. Crumble leftover cornbread over a salad for added texture, or use it as a base for a savory holiday stuffing. The sweet lime honey also makes a fantastic glaze for grilled chicken or roasted carrots.
How-to Summary
In summary: Preheat oven and pan. Whisk dry ingredients. Combine wet ingredients separately, then fold into dry mix. Gently fold in jalapeños and corn. Bake until golden. Simultaneously, warm honey with lime zest and juice. Drizzle the warm glaze over the cooled cornbread and serve.
Frequently Asked Questions
Can I make this cornbread less spicy?
Yes. Remove all seeds and membranes from the jalapeños, or use only one. For no heat, substitute with 1/4 cup of diced bell pepper.
What can I use if I don’t have buttermilk?
Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Can I make this recipe into muffins?
Absolutely. Divide the batter into a greased muffin tin and bake at 400°F for 15-18 minutes. The lime honey can be drizzled or served on the side for dipping.
How should I store leftovers?
Store cooled cornbread in an airtight container at room temperature for 2 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat in the oven or toaster.
Is there a gluten-free alternative?
Replace the all-purpose flour with a 1:1 gluten-free baking blend. Ensure your cornmeal is certified gluten-free as well.
Common Mistakes to Avoid
- Overmixing the Batter: This develops gluten, resulting in a dense, tough texture. Mix until just combined.
- Using Cold Ingredients: Cold buttermilk and eggs can cause the melted butter to solidify, leading to an uneven batter.
- Not Testing for Doneness: Ovens vary. Rely on the toothpick test rather than the timer alone to prevent under-baking.
- Skipping the Pan Grease: Ensure the pan is thoroughly greased to prevent sticking and allow for easy slicing.
- Adding the Honey Too Early: Drizzling the lime honey over piping hot cornbread will cause it to soak in completely and become soggy. Let it cool slightly first.
Conclusion
This Spicy Jalapeño Cornbread with Sweet Lime Honey is a masterclass in balancing flavors and textures. The heat from the peppers, the sweet pop of corn, and the zesty, aromatic glaze create a side dish that is far from ordinary. It’s surprisingly simple to make, yet impressive enough for any occasion. By following the detailed guide and avoiding common pitfalls, you’ll achieve a golden, fluffy, and irresistibly delicious result every time. Give this recipe a try—it’s sure to become a new favorite.