Jalapeño Cornbread with Lime Glaze

This jalapeño cornbread with lime honey glaze brings the perfect balance of heat and sweet to your table, transforming an ordinary side dish into something truly memorable. The zesty lime glaze soaks into the warm cornbread, creating layers of flavor that complement everything from chili to barbecue.

I first made this cornbread for a neighborhood potluck after growing too many jalapeños in my garden. It disappeared faster than anything else on the table, and now it's requested at every gathering we host.

Ingredients

• All purpose flour: creates the perfect texture when combined with cornmeal
• Yellow cornmeal: provides the classic corn flavor and distinctive grainy texture
• Granulated sugar: adds just enough sweetness without overpowering
• Baking powder: ensures a beautiful rise and light texture
• Salt: enhances all the flavors and balances the sweetness
• Buttermilk: creates tenderness and adds a subtle tang
• Unsalted butter: adds richness and helps create a golden crust
• Large eggs: bind everything together and add structure
• Fresh or canned corn kernels: add texture and sweet corn flavor bursts
• Jalapeño peppers: provide the signature heat; look for firm peppers with glossy skin
• Shredded cheddar cheese: adds savory notes and wonderful melty pockets
• Honey: brings natural sweetness to the glaze; use local if possible
• Lime zest and juice: provide brightness and acidity to cut through richness

Step-by-Step Instructions

Prepare Your Pan:

Preheat your oven to 375°F and generously grease your baking dish or cast iron skillet. Cast iron creates the most beautiful crust around the edges, but any 9inch dish works well. Make sure to get butter or cooking spray into every corner to prevent sticking.

Mix Dry Ingredients:

Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. This thorough mixing ensures the leavening agents are evenly distributed for proper rising. Take your time here; a good 30 seconds of whisking eliminates any clumps.

Combine Wet Ingredients:

In a separate bowl, whisk the buttermilk, melted butter, and eggs until completely blended. The butter should be melted but not hot enough to cook the eggs. This mixture should look smooth and uniform, with a pale yellow color.

Create The Batter:

Pour the wet ingredients into the dry ingredients, stirring just until combined. Overmixing develops gluten and makes tough cornbread, so stop when you no longer see dry spots about 15 gentle folds with a rubber spatula.

Add The Mix Ins:

Gently fold in the corn kernels, chopped jalapeños, and shredded cheese until evenly distributed. This should take just 5 to 6 folds if you're gentle but thorough. The batter will be thick but still pourable.

Bake To Golden Perfection:

Pour the batter into your prepared pan, spreading it into an even layer. Bake for 25 to 30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Make The Glaze:

While the cornbread bakes, whisk together honey, lime zest, and lime juice in a small bowl until smooth. The glaze should be thin enough to pour but thick enough to coat the back of a spoon.

Apply The Finishing Touch:

Allow the cornbread to cool in the pan for about 5 minutes before drizzling with the lime honey glaze. The slight cooling period allows the cornbread to set while still being warm enough for the glaze to soak in perfectly.

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Storing Your Cornbread

This cornbread stays fresh at room temperature for up to 2 days when stored in an airtight container. For longer storage, refrigerate for up to 5 days. The flavor actually improves overnight as the jalapeño flavor mellows and melds with the sweet corn. To reheat, wrap portions in foil and warm in a 300°F oven for about 10 minutes, or microwave individual pieces for 20 seconds.

Making It Your Own

Feel free to customize this recipe to suit your taste preferences. For a milder version, remove all jalapeño seeds and membranes or substitute with milder green chiles. If you love heat, keep some seeds or add a diced serrano pepper. No buttermilk? Make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. The cheese can be swapped for pepper jack, monterey jack, or even a Mexican cheese blend for different flavor profiles.

Serving Suggestions

This cornbread shines as part of a complete meal. Serve warm slices alongside a bowl of black bean soup or beef chili for the perfect comfort food dinner. For breakfast, warm a piece and top with a fried egg and avocado slices. It also makes an excellent base for a nontraditional stuffing during holiday meals. For a special presentation, bake in a preheated cast iron skillet for a beautiful crispy bottom crust, and serve right in the skillet for rustic appeal.

The Secret To Perfect Texture

The key to moist cornbread is not overmixing and not overbaking. Check your cornbread at the minimum baking time to prevent dryness. The melted butter and buttermilk create tenderness, while the corn kernels add moisture. If you prefer a more cake like texture, you can increase the flour to cornmeal ratio. For a more traditional Southern style cornbread with more crumble, reverse those proportions. The batter should be thick but pourable; if it seems too dry, add a tablespoon or two more buttermilk.

Frequently Asked Questions

→ How spicy is the jalapeño cornbread?

The level of spice depends on how many jalapeños you use and whether you remove the seeds and membranes. Adjust to your preference!

→ Can I make this cornbread ahead of time?

Yes, you can prepare it in advance. Store it in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.

→ What can I serve with jalapeño cornbread?

This cornbread pairs wonderfully with chili, barbecue, soups, or as a side to any hearty meal.

→ Can I substitute the lime honey glaze with something else?

Definitely! You can use plain honey, maple syrup, or even a savory topping like herbed butter instead.

→ How do I know when the cornbread is done baking?

The cornbread is ready when the top is golden brown, and a toothpick inserted in the center comes out clean.