Jalapeño Cornbread with Lime Honey Glaze

Why You’ll Love Jalapeño Cornbread with Lime Honey Glaze Recipe

This isn’t your average cornbread. The heat from jalapeños adds just the right level of spice, perfectly tempered by sweet corn and a drizzle of lime honey glaze that adds a pop of brightness. It’s easy to make, requires just a few pantry staples, and is sure to impress at potlucks, picnics, or your next family dinner. Moist, flavorful, and with a unique flavor profile, this recipe brings something special to the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cornmeal
all-purpose flour
baking powder
baking soda
salt
sugar
buttermilk
melted butter
eggs
jalapeños (seeded and diced)
corn kernels (fresh or frozen)

For the Lime Honey Glaze:
honey
fresh lime juice
lime zest

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease or line an 8×8-inch baking dish with parchment paper.

2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.

3. In another bowl, combine the buttermilk, melted butter, and eggs. Whisk until smooth.

4. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Gently fold in the diced jalapeños and corn kernels.

6. Transfer the batter into the prepared baking dish and smooth the top.

7. Bake for 25–30 minutes, or until golden and a toothpick inserted into the center comes out clean.

8. While the cornbread bakes, warm the honey, lime juice, and lime zest in a small saucepan over low heat until combined.

9. Once the cornbread is done, remove from the oven and immediately drizzle the warm lime honey glaze over the top.

10. Allow it to soak in for a few minutes before slicing and serving.

Servings and timing

Servings: 9 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories per slice: Approximately 280 kcal

Variations

• Cheesy Kick: Add ½ cup shredded cheddar cheese for extra richness.

• Extra Sweet: Mix in 2 tablespoons of honey into the batter for a sweeter base.

• Herbed Version: Stir in chopped fresh cilantro or green onions for an herbaceous twist.

• Mild Version: Use just one jalapeño or remove all seeds for less heat.

• Muffin Style: Pour batter into muffin tins and reduce baking time to 18–20 minutes.

Storage/Reheating

Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices in a microwave for about 20–30 seconds or wrap in foil and heat in a 300°F oven for 10 minutes. The glaze may soak in more over time, adding even more flavor to each slice.

FAQs

How spicy is this jalapeño cornbread?

It has a gentle heat, but you can control the spice level by adjusting the number of jalapeños and whether or not you include the seeds.

Can I use pickled jalapeños instead of fresh?

Yes, pickled jalapeños can be used for a tangier flavor, though it will slightly alter the texture and taste.

Can I use canned corn instead of fresh or frozen?

Yes, drained canned corn works well as a substitute.

What can I use instead of buttermilk?

You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5–10 minutes before using.

Can I make this cornbread gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Is it okay to skip the glaze?

Absolutely. The glaze enhances the flavor but is optional if you prefer a more traditional savory cornbread.

How do I know when the cornbread is done baking?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done.

Can I freeze this cornbread?

Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature or reheat in the oven.

What dishes pair well with jalapeño cornbread?

It’s a great side for chili, barbecue, soups, stews, or even fried chicken.

Can I double the recipe?

Yes, you can double the ingredients and bake in a 9×13-inch pan. Increase baking time to 35–40 minutes and check for doneness.

Conclusion

This Jalapeño Cornbread with Lime Honey Glaze is a must-try recipe that hits every note—sweet, spicy, buttery, and bright. Whether you’re serving it alongside your favorite hearty meal or enjoying it as a stand-alone snack, this cornbread delivers flavor and comfort in every bite. Simple to make and unforgettable to eat, it’s sure to become a go-to in your kitchen.