The Zesty Jalapeno Cornbread With Lime Honey Glaze Recipe

Cornbread with a zesty jalapeno twist brings unexpected excitement to your table.

Spicy peppers nestle perfectly within a golden, tender crumb.

Warm comfort meets bright, bold flavors in this southern-inspired delight.

Southwestern notes dance through each delectable slice, promising a memorable meal.

Creamy butter and sweet honey glaze add luxurious depth to every bite.

Simple ingredients combine to create something extraordinary that surprises and delights.

You’ll want to serve this alongside chili or enjoy it as a standalone treat.

Reasons to Love Jalapeno Cornbread With Lime Honey Glaze

• Spice Up Your Comfort: Add a zesty kick with fresh jalapenos that transform traditional cornbread into an exciting, flavor-packed experience.
• Quick Kitchen Magic: Prepare this delightful bread in under an hour with simple ingredients and minimal cooking skills required, making it perfect for spontaneous cravings.
• Crowd-Pleasing Versatility: Serve as a stunning side dish for barbecues, potlucks, or family dinners, guaranteed to impress guests with its vibrant flavor and beautiful lime honey glaze.
• Customize with Ease: Adjust spice levels by removing jalapeno seeds or adding more, making this recipe adaptable for different taste preferences and heat tolerances.

Ingredients for Jalapeno Cornbread With Lime Honey Glaze

• Cornmeal: A traditional base that provides a rich, grainy texture to the cornbread.
• All-Purpose Flour: Helps bind the ingredients and creates a soft, tender crumb.
• Sugar: Adds a subtle sweetness to balance the spicy jalapenos.
• Baking Powder: Ensures the cornbread rises and becomes light and fluffy.
• Salt: Enhances the overall flavor of the cornbread.

• Milk: Provides moisture and helps create a smooth batter.
• Butter: Adds richness and a delicate flavor to the cornbread.
• Egg: Binds the ingredients together and contributes to the structure.
• Lime Zest: Brings a bright, citrusy note to the cornbread.

• Jalapenos: Adds a spicy kick and fresh pepper flavor to the cornbread.
• Honey: Provides natural sweetness for the glaze.
• Lime Juice: Adds tanginess and brightness to the honey glaze.

How to Bake Jalapeno Cornbread With Lime Honey Glaze

Step 1: Prepare Baking Station

Warm up your oven to 400F (200C). Grab an 8-inch square baking pan and coat it generously with cooking spray or butter to prevent sticking.

Step 2: Mix Dry Ingredients

• Cornmeal
• All-purpose flour
• Granulated sugar
• Baking powder
• Salt

Blend these ingredients until they’re perfectly combined with no lumps.

Step 3: Combine Wet Ingredients

• Milk
• Melted butter
• Egg
• Fresh lime zest

Stir until the mixture looks smooth and well-incorporated.

Step 4: Create Cornbread Batter

Pour the wet ingredients into the dry ingredients. Gently stir until just combined – don’t overmix.

Carefully fold in chopped jalapenos, distributing them evenly throughout the batter.

Step 5: Bake the Cornbread

Transfer the batter into the prepared baking pan.

Spread it evenly using a spatula. Slide the pan into the preheated oven and bake for 20-25 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Step 6: Whip Up Lime Honey Glaze

While the cornbread bakes, mix honey and fresh lime juice in a small bowl.

Stir until completely blended.

Step 7: Finish and Serve

Once the cornbread is golden and baked, remove from the oven.

Immediately drizzle the lime honey glaze over the warm cornbread. Let it sit for a few minutes to allow the glaze to soak in slightly before serving.

Helpful Tips for Jalapeno Cornbread With Lime Honey Glaze

• Adjust jalapeno quantity based on heat preference, removing seeds for milder flavor or adding more for extra kick.
• Warm honey slightly for easier mixing and smoother drizzling over cornbread.
• Swap jalapenos with roasted green chiles or bell peppers for different flavor profiles.
• Wrap cooled cornbread tightly in plastic wrap to maintain moisture and freshness for 2-3 days.
• Replace milk with almond or oat milk and use coconut oil instead of butter for lactose-free version.

Flavor Variations for Jalapeno Cornbread With Lime Honey Glaze

• Gluten-Free Cornbread: Replace wheat flour with almond or gluten-free blend for a celiac-friendly version.
• Vegan Jalapeño Cornbread: Swap egg with flax egg and use plant-based milk and butter alternative.
• Low-Spice Family Option: Reduce jalapeños or substitute with mild green bell peppers for less heat.
• Dairy-Free Adaptation: Use coconut milk instead of regular milk and coconut oil in place of butter for lactose-intolerant individuals.

Best Pairings for Jalapeno Cornbread With Lime Honey Glaze

Pair zesty jalapeno cornbread with crisp white wine to balance heat and complement tangy lime notes.

Serve alongside a cold Mexican beer like Modelo or Corona, which cuts through the bread’s richness and matches its southwestern flair.

Select a creamy coleslaw or fresh green salad to provide cool, crunchy contrast against the warm, soft cornbread.

Offer grilled chicken or pulled pork as a protein partner, allowing the cornbread’s spicy-sweet glaze to enhance the main dish’s flavors.

How to Store Jalapeno Cornbread With Lime Honey Glaze

• Store leftover cornbread in an airtight container in the refrigerator for up to 4 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out.
• Slice cornbread into individual portions, wrap each piece in plastic wrap, then place in a freezer bag. Freeze for up to 2 months for best quality and taste.
• Warm refrigerated or thawed cornbread at 300F for 10-15 minutes, wrapped in foil to retain moisture. Unwrap for the last 2-3 minutes to crisp the edges.
• Reheat individual slices for 15-20 seconds on medium power. Add a damp paper towel on top to prevent hardening and maintain softness.

FAQs

• How spicy will this cornbread be?

The jalapenos provide a mild to moderate heat level. You can reduce spiciness by removing seeds and membranes, or increase heat by adding more chopped peppers.

• Can I use fresh or jarred jalapenos?

Fresh jalapenos work best for this recipe, providing more vibrant flavor and texture. Jarred peppers can be used but might make the cornbread slightly watery.

• Is lime zest necessary for the recipe?

Lime zest adds a bright, citrusy note that complements the spicy jalapenos and sweet honey glaze. If unavailable, you can substitute with orange or lemon zest.

Jalapeno Cornbread With Lime Honey Glaze Recipe

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4.8 from 10 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Jalapeño cornbread with lime honey glaze brings Southern comfort to your table with a spicy kick. Warm, golden slices drizzled with zesty sweet glaze invite you to savor each delicious bite.

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Ingredients

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Main Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1–2 jalapenos, seeded and finely chopped

Wet Ingredients:

• 1 large egg
• 1 cup milk
• 1/3 cup melted butter

Dry and Flavoring Ingredients:

• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Zest of 1 lime

Glaze:

• 1/4 cup honey
• Juice of 1 lime

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Instructions

1. Heat oven to 400F (200C) and prepare an 8-inch square pan with a light grease coating.
2. Blend dry ingredients in a spacious mixing bowl, combining cornmeal, flour, sugar, baking powder, and salt with a thorough whisking motion.
3. In a separate vessel, integrate milk, melted butter, egg, and fragrant lime zest until uniformly mixed.
4. Gently merge wet and dry ingredients, stirring minimally to prevent overmixing. Carefully incorporate finely diced jalapenos throughout the batter.
5. Smoothly distribute the mixture into the greased pan, ensuring an even surface and consistent depth.
6. Slide the pan into the preheated oven and bake for 20-25 minutes, monitoring until a test skewer emerges completely clean from the center.
7. During baking, craft a vibrant glaze by whisking together honey and zesty lime juice in a compact bowl.
8. Remove cornbread from oven and immediately drizzle the glossy lime-honey mixture across the warm surface, allowing the glaze to seep into the tender crumb.

Notes

• Adjust jalapeño heat by removing seeds for milder flavor or keeping them for extra spiciness.
• For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
• Experiment with Greek yogurt instead of milk for richer, tangier texture and added protein.
• Allow cornbread to cool slightly before glazing to prevent soggy top and ensure crisp edges.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Snacks, Appetizer, Lunch, Dinner
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 8
• Calories: 190 kcal
• Sugar: 9 g
• Sodium: 280 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 40 mg