Spicy Jalapeño Cornbread With Lime Honey Glaze (Printable)
Bold cornbread with jalapeños and sweet lime honey glaze for perfect spicy-sweet balance.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 2 tbsp granulated sugar
04 - 1 tbsp baking powder
05 - 1/2 tsp salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/4 cup vegetable oil
09 - 2 tbsp unsalted butter, melted
→ Add-Ins
10 - 2 medium jalapeños, seeded and finely chopped
11 - 1 cup corn kernels
12 - 1/2 cup shredded sharp cheddar cheese
→ Sweet Lime Honey Glaze
13 - 1/4 cup honey
14 - 2 tbsp fresh lime juice
15 - 1/2 tsp lime zest
16 - Pinch of salt
# How-To Steps:
01 - Preheat the oven to 400°F. Grease an 8-inch square baking pan or 9-inch round skillet with butter or cooking spray.
02 - In a large mixing bowl, whisk together all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well blended.
03 - In a separate bowl, beat the eggs lightly, then whisk in whole milk, vegetable oil, and melted unsalted butter until completely smooth.
04 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined, being careful not to overmix.
05 - Gently fold in the chopped jalapeños, corn kernels, and shredded sharp cheddar cheese until evenly distributed throughout the batter.
06 - Pour the batter into the prepared baking pan or skillet, spreading it evenly with a spatula to ensure uniform thickness.
07 - Bake for 22 to 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
08 - While cornbread bakes, combine honey, fresh lime juice, lime zest, and a pinch of salt in a small saucepan over low heat. Warm gently for 2 to 3 minutes until fluid and fragrant, stirring occasionally.
09 - Remove the cornbread from the oven. While still warm, drizzle the lime honey glaze evenly over the top. Allow to cool for 5 to 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The spicy kick from fresh jalapeños cuts right through the rich corn sweetness, creating layers of flavor that keep you coming back for another slice
- That lime honey glaze transforms ordinary cornbread into something that feels restaurant special while still being incredibly easy to make
02 -
- Overmixing the batter is the fastest way to end up with tough, rubbery cornbread, so stop mixing the moment the flour disappears
- Let the cornbread cool for at least 10 minutes before slicing, otherwise it might crumble apart but do glaze it while it's still warm
03 -
- Use room temperature ingredients to prevent the melted butter from solidifying into tiny lumps when it hits cold eggs and milk
- Let your cornbread rest in the pan for at least 10 minutes after baking to set before attempting to remove it or slice