Spicy Jalapeño Cornbread Lime Honey Glaze (Print Version)

Bold cornbread with fresh jalapeños and sweet lime honey glaze for perfect spicy-sweet balance.

# What You Need:

→ 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 frozen thawed
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 with butter or cooking spray.
02 - In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
03 - In a separate bowl, beat the eggs, then whisk in the milk, vegetable oil, and melted butter until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix the batter.
05 - Gently fold in the chopped jalapeños, corn kernels, and cheddar cheese if using, until evenly distributed throughout the batter.
06 - Pour the batter into the prepared pan or skillet and spread evenly with a spatula.
07 - Bake for 22 to 25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
08 - While the cornbread bakes, combine the honey, lime juice, lime zest, and a pinch of salt in a small saucepan over low heat. Warm gently for 2 to 3 minutes, stirring until fluid and fragrant.
09 - Remove the cornbread from the oven. While still warm, drizzle the lime honey glaze evenly over the top. Let cool for 5 to 10 minutes before slicing and serving.

# Handy Tips:

01 -
  • The honey lime glaze takes this from ordinary cornbread into something people will remember and request
  • That heat from fresh jalapeños cuts right through the sweetness in the most addictive way
  • Mixes up in one bowl and bakes while you make everything else
02 -
  • Overmixing makes cornbread tough and dense, so stop as soon as you don't see dry flour anymore
  • The glaze needs to go on while the cornbread is still warm so it absorbs properly
  • Fresh jalapeños vary wildly in heat, so taste a tiny bit before adding them all
03 -
  • Room temperature ingredients mix more evenly and create a tender crumb
  • Let the cornbread cool for at least 10 minutes before glazing so it absorbs better
  • Cast iron skillets give you that crispy edge everyone fights over

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