Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle Recipe

Introduction

This Spicy Sweet Jalapeño Cornbread is a perfect balance of heat and sweetness, enhanced by a zesty lime drizzle. It’s a flavorful twist on classic cornbread that’s ideal for any occasion, from weeknight dinners to weekend gatherings.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup honey
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 2 fresh jalapeños, finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 jalapeño, thinly sliced
• 2 tablespoons chopped cilantro for garnish
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• ½ cup powdered sugar

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish with butter or nonstick spray.
2. Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. Step 3: In a separate bowl, whisk the buttermilk, honey, eggs, and melted butter until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Fold in the chopped jalapeños and cilantro.
5. Step 5: Pour the batter into your prepared skillet or dish. Smooth the top and arrange the thinly sliced jalapeño on top.
6. Step 6: Bake for 25–30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Step 7: While baking, whisk together the lime juice, lime zest, and powdered sugar to make the drizzle. Adjust the consistency by adding more lime juice or powdered sugar if needed.
8. Step 8: Let the cornbread cool for 10–15 minutes. Drizzle with the lime glaze and garnish with fresh cilantro.
9. Step 9: Slice and serve warm or at room temperature.

Tips & Variations

• For milder heat, remove the seeds from the jalapeños before chopping.
• Use Greek yogurt as a substitute for buttermilk in a pinch.
• Add a handful of shredded cheddar cheese to the batter for extra richness.
• Try substituting fresh lime juice with lemon juice for a slightly different citrus note.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices in a microwave for 20–30 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes. Drizzle with additional lime glaze after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup to make the recipe gluten-free.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle Recipe

Print Recipe

★★★★★

4.7 from 119 reviews

This Spicy Sweet Jalapeño Cornbread is a perfect blend of heat and sweetness, enhanced with fresh jalapeños and cilantro. Topped with a zesty lime drizzle, it makes a flavorful side dish that’s both vibrant and comforting—ideal for any occasion.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cornbread

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup honey
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 2 fresh jalapeños, finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 jalapeño, thinly sliced

Lime Drizzle & Garnish

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

Instructions

1. Preheat and Prepare: 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.
2. Mix Dry Ingredients: In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt until evenly combined.
3. Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, honey, eggs, and melted unsalted butter until smooth and well incorporated.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently just until combined to avoid overmixing. Fold in finely chopped jalapeños and chopped fresh cilantro.
5. Transfer Batter: Pour the batter into your prepared skillet or baking dish. Smooth the top with a spatula and arrange thinly sliced jalapeño slices evenly on top for an attractive, spicy garnish.
6. Bake: Place the skillet in the preheated oven and bake for 25–30 minutes, or until the cornbread turns golden brown and a toothpick inserted in the center comes out clean.
7. Prepare Lime Drizzle: While the cornbread bakes, whisk together fresh lime juice, lime zest, and powdered sugar in a small bowl to create a zesty glaze. Adjust the consistency by adding more lime juice or powdered sugar as needed.
8. Cool and Drizzle: Once baked, allow the cornbread to cool in the skillet or dish for 10–15 minutes. Drizzle the lime glaze evenly over the top and garnish with chopped fresh cilantro.
9. Serve: Slice the cornbread and serve warm or at room temperature, enjoying the perfect balance of sweet, spicy, and tangy flavors.

Notes

• Make sure not to overmix the batter to keep the cornbread light and tender.
• If you prefer less heat, remove seeds from the jalapeños before chopping.
• The lime drizzle can be prepared ahead and stored in the refrigerator.
• Use a cast iron skillet for best texture and even baking, but a standard baking dish works fine.
• This cornbread pairs wonderfully with chili, barbecue, or as a standalone snack.

Keywords: cornbread, jalapeño cornbread, spicy cornbread, lime drizzle, sweet and spicy, side dish, baked cornbread, cilantro, jalapeños