Spicy Jalapeño Cornbread with Lime Honey Glaze (Print View)
Bold, moist cornbread with fresh jalapeños and sweet lime honey glaze for perfect spicy-sweet balance.
# Ingredient List:
→ 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 thawed
12 - 1/2 cup shredded sharp cheddar cheese, optional
→ 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
# How to Make:
01 - Preheat the oven to 400°F. Grease an 8-inch square baking pan or 9-inch round skillet lightly with butter or cooking spray.
02 - In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until thoroughly blended.
03 - Crack the eggs into a separate bowl and beat lightly. Whisk in the milk, vegetable oil, and melted butter until smooth and fully incorporated.
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 the chopped jalapeños, corn kernels, and cheddar cheese if using into the batter until evenly distributed.
06 - Pour the batter into the prepared pan, using a spatula to spread it evenly into corners.
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, lime juice, lime zest, and 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 slightly for 5 to 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The jalapeños bring this incredible warmth that creeps up slowly, while the lime honey glaze hits your tongue like sunshine on a porch swing
- My skeptical partner who claimed he hated sweet and spicy together went back for thirds and then asked when I was making it again
02 -
- Overmixing the batter will make your cornbread tough and rubbery, so stop mixing as soon as the flour disappears
- The glaze needs to be warm when you pour it, but not hot enough to melt into the cornbread completely, you want that gorgeous shine on top
03 -
- Let your cornbread cool for at least 10 minutes before glazing, otherwise the honey will soak in too deeply and make the top soggy
- If your jalapeños seem extra mild, add a pinch of cayenne to the batter to maintain that beautiful spicy sweet balance