Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, honey, eggs, and melted unsalted butter until smooth and well incorporated.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
