Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle Recipe

Introduction

This Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle is a flavorful twist on a Southern classic. Moist and tender with a hint of honey sweetness and a kick of jalapeño heat, it’s perfectly balanced by a bright lime glaze. It makes a wonderful side for chili, barbecue, or brunch.

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 (for topping)
• 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 to help create a crispy edge.
2. Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
3. Step 3: In a separate bowl, whisk together the buttermilk, honey, eggs, and melted butter until smooth and creamy.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the finely chopped jalapeños and cilantro without overmixing.
5. Step 5: Pour the batter into your prepared skillet or dish. Smooth the top with a spatula and arrange the thin jalapeño slices on top for decoration.
6. Step 6: Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Step 7: While the cornbread bakes, whisk together the lime juice, lime zest, and powdered sugar in a small bowl. Adjust the consistency with more juice or sugar to make a pourable drizzle.
8. Step 8: Let the cornbread cool for 10–15 minutes. Drizzle the lime glaze over the top and garnish with fresh cilantro.
9. Step 9: Slice and serve warm or at room temperature.

Tips & Variations

• Remove jalapeño seeds for a milder spice level, or keep them in for more heat.
• Use lime zest in the batter for an extra citrus brightness throughout.
• Substitute pickled jalapeños for a tangier, softer texture.
• For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free cornmeal.

Storage

Store leftover cornbread tightly wrapped in foil or in an airtight container. Keep at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in a 300°F oven or microwave for 15–20 seconds. The lime drizzle holds up well after storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How spicy is this cornbread?

The heat is adjustable by removing or including jalapeño seeds and membranes. You can also reduce the amount of jalapeños for a milder version.

Can I use pickled jalapeños instead of fresh?

Yes, pickled jalapeños offer a tangy flavor and softer texture that works well if you prefer a milder, more mellow spice.

Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle Recipe

Print Recipe

★★★★★

4.7 from 109 reviews

This Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle is the ultimate sidekick to any savory meal. Moist, tender, and slightly crumbly with a honey-sweet base and jalapeño kick, it’s topped off with a bright citrus lime drizzle that pulls everything together. Whether served with chili or enjoyed on its own, this cornbread is a bold and flavorful twist on a Southern classic.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American/Southern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ⅓ cup honey
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted

Additional Flavorings

• 2 fresh jalapeños, finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 jalapeño, thinly sliced (for topping)
• 2 tablespoons chopped cilantro (for garnish)

Lime Drizzle

• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• ½ cup powdered sugar

Instructions

1. Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish with butter or nonstick spray to ensure a crispy edge on the cornbread.
2. Mix the Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt, ensuring they are evenly combined to create a uniform base for your batter.
3. Whisk the Wet Ingredients: In a separate bowl, combine the buttermilk, honey, eggs, and melted butter. Whisk until smooth and creamy to develop a moist batter.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and gently stir just until combined to keep the cornbread tender. Fold in the finely chopped jalapeños and chopped cilantro evenly.
5. Bake It to Golden Perfection: Pour the batter into the prepared skillet or baking dish, smoothing the top with a spatula. Arrange thin jalapeño slices on top for decoration and an extra punch of flavor. Bake for 25–30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
6. Make the Lime Drizzle: While the cornbread bakes, whisk together fresh lime juice, lime zest, and powdered sugar in a small bowl. Adjust the consistency by adding more juice or sugar until the drizzle is pourable but not too thin.
7. Drizzle and Garnish: Allow the cornbread to cool for 10–15 minutes. Drizzle the lime glaze generously over the top and sprinkle with fresh cilantro for a bright, zesty finish.
8. Slice and Serve: Cut the cornbread into slices and serve warm or at room temperature, perfect alongside chili, soups, or barbecue dishes.

Notes

• Don’t overmix the batter — gentle folding keeps the cornbread tender and avoids toughness.
• For a milder heat, remove the jalapeño seeds and membranes before chopping.
• You can add lime zest directly into the batter for an extra burst of citrus brightness.
• Use a 9-inch cast iron skillet for the best crispy edges and traditional texture.
• Store leftovers wrapped tightly in foil or airtight containers at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat slices in a 300°F oven or microwave for 15–20 seconds to enjoy warmth and flavor.
• The lime drizzle holds up well even after storing, so you can drizzle before serving to maintain freshness.

Keywords: jalapeño cornbread, spicy sweet cornbread, lime drizzle