Spicy Jalapeño Cornbread Sweet Lime Glaze (Printable)
Moist, spicy cornbread with fresh jalapeños and sweet lime honey glaze for perfect flavor balance.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 2 tablespoons granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/4 cup vegetable oil
09 - 2 tablespoons unsalted butter, melted
→ Add-Ins
10 - 2 medium jalapeños, seeded and finely chopped
11 - 1 cup corn kernels, fresh or frozen and thawed
12 - 1/2 cup shredded sharp cheddar cheese
→ Sweet Lime Honey Glaze
13 - 1/4 cup honey
14 - 2 tablespoons fresh lime juice
15 - 1/2 teaspoon lime zest
16 - Pinch of salt
# 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, then whisk in whole milk, vegetable oil, and melted unsalted butter until smooth and combined.
04 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until combined; do not overmix as this can make the cornbread tough.
05 - Gently fold in the chopped jalapeños, corn kernels, and shredded sharp cheddar cheese until evenly distributed throughout the batter.
06 - Transfer the batter to the prepared pan, spreading it evenly into the corners with a spatula.
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 the 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 into squares and serving.
# Expert Advice:
01 -
- The jalapeños hit you first, then that honey lime glaze swoops in like a sweet salvation
- Its the kind of cornbread that makes people forget about the main dish
- Ready in under an hour but tastes like you spent all afternoon perfecting it
02 -
- Overmixing is the enemy of tender cornbread, stop when flour streaks just disappear
- The glaze needs to be warm to pour easily but do not let it get hot enough to caramelize
- Jalapeño heat varies wildly, taste a tiny bit before adding to gauge intensity
03 -
- Cast iron skillet gives you that crispy edge everyone fights over
- Let the glaze cool slightly before drizzling so it does not run right off