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Jalapeño Cornbread with Lime Honey Glaze brings together sweet honey, zesty lime, and a gentle kick from fresh jalapeños. This recipe transforms a familiar classic into something unforgettable that pairs with chili, barbecues, or simply a cozy bowl of soup.
The first time I brought this to a fall potluck, even the spice skeptics went back for seconds. My family now requests it for every game day spread.
Ingredients
- All purpose flour: gives the cornbread structure and keeps it tender so choose a fresh bag without any off smells
- Yellow cornmeal: brings traditional earthy flavor and sunny color go for a fine grind for the softest crumb
- Granulated sugar: adds balanced sweetness to contrast the peppers
- Baking powder: lifts the batter for a light fluffy bake always make sure your baking powder is active for best rise
- Salt: sharpens all the other flavors a fine sea salt works beautifully here
- Buttermilk: lends moisture and a pleasant tang use real cultured buttermilk for richest taste
- Unsalted butter melted: adds richness be sure it is fully cooled before mixing with eggs
- Large eggs: bind everything together use room temperature eggs for even mixing
- Fresh or canned corn kernels: bring juicy pops of sweetness opt for fresh corn off the cob if in season
- Jalapeño peppers: provide bold heat and color pick firm glossy peppers that give slightly when pressed
- Shredded cheddar cheese: melts into creamy pockets adding sharpness and depth aim for a sharp cheddar for robust flavor
- Honey: sweetens the glaze and helps it soak into the crumb use local honey if you can find it for extra floral notes
- Lime zest and juice: give bright citrusy zing only zest the green layer to avoid bitterness
Step-by-Step Instructions
- Preheat and Prepare Pan:
- Set your oven to 375 degrees Fahrenheit and let it fully preheat for a golden crust. Grease a 9 inch square baking dish or cast iron skillet with butter or nonstick spray.
- Mix Dry Ingredients:
- In a large bowl whisk together flour cornmeal sugar baking powder and salt making sure there are no lumps. This helps every bite bake up evenly.
- Combine Wet Ingredients:
- In a separate bowl whisk buttermilk cooled melted butter and eggs until smooth and homogenous for a tender crumb.
- Bring the Batter Together:
- Pour wet ingredients into dry ingredients. Use a spatula to stir until the batter is just combined. Avoid overmixing to keep your cornbread from becoming tough.
- Fold in Add-ins:
- Gently fold in corn kernels chopped jalapeños and shredded cheddar cheese making sure they are evenly distributed. Every slice should have a little bit of everything.
- Spread in Pan and Bake:
- Pour the batter into your greased pan. Use a spatula to spread it evenly to the edges for uniform baking. Slide it into the preheated oven and bake for 25 to 30 minutes until golden and a toothpick poked in the center comes out clean.
- Make the Lime Honey Glaze:
- While the cornbread bakes whisk honey lime zest and lime juice together in a small bowl until the glaze is smooth and pourable. Fresh zest releases the oils for extra bright flavor.
- Finish and Glaze:
- Allow baked cornbread to cool for about five minutes in the pan. Drizzle the lime honey glaze generously over the warm surface so it soaks in pairing the tangy and spicy notes.
- Cut and Serve:
- Once glazed use a knife to cut the cornbread into squares while still warm. Serve and enjoy the aroma of melted cheddar and honeyed lime rising up with every slice.
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It is amazing how the lime zest in the glaze wakes up every bite. One year my niece insisted on licking the glaze bowl clean and now it is a family competition.
Storage Tips
Keep leftover cornbread in an airtight container at room temperature for up to three days. For longer storage stash squares in the freezer wrapped well. Reheat gently in a low oven or microwave until warm before serving.
Ingredient Substitutions
Swap in frozen corn if fresh is not available just thaw and pat it dry first. For a dairy free version use plant based milk mixed with a tablespoon of vinegar in place of buttermilk and vegan butter instead of regular. Monterey Jack can stand in for cheddar if you are out.
Serving Suggestions
This cornbread upgrades any chili dinner or barbecue plate. I love it next to fried eggs for brunch or crumbled into a salad. For entertaining slice into smaller pieces for a unique appetizer option with drinks.
Cultural Roots
Cornbread is a staple across American kitchens from Southern to Southwestern tables. The jalapeño honey lime twist takes inspiration from Tex Mex flavors where bold peppers and zesty citrus are favorites in both savory and sweet dishes.
Recipe Questions & Answers
- → How spicy is the jalapeño cornbread?
The heat level depends on the number of jalapeños used and whether the seeds are left in. For milder cornbread, use two peppers and remove all seeds and membranes. For extra kick, use three and leave in a few seeds.
- → Can I use canned or frozen corn?
Yes, both canned and frozen corn work well. If using frozen, thaw and drain excess moisture; for canned, simply drain thoroughly before adding to the batter.
- → What does the lime honey glaze add?
The glaze brings bright citrus and gentle sweetness, perfectly balancing the cornbread's savory and spicy flavors. It gives a fresh finish and helps the bread stay moist.
- → How do I store leftovers?
Keep leftover cornbread in an airtight container at room temperature for up to 3 days. Warm briefly before serving to refresh texture.
- → Can I make this ahead of time?
Yes, you can bake the cornbread a day in advance. Add the lime honey glaze just before serving to retain freshness and moisture.