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This zesty jalapeño cornbread topped with tangy lime honey glaze blends sweet, spicy, and tart flavors wonderfully. Each bite of the soft cornbread, packed with fresh jalapeños and corn bits, gets better with the zingy lime honey topping that soaks right in.
I whipped this cornbread up for a local chili contest and folks couldn't stop asking how I made it. It's now my go-to dish for family get-togethers and potlucks where it's gone in minutes flat.
Ingredients
- All purpose flour: Gives the right structure while keeping things fluffy
- Yellow cornmeal: Brings that real corn taste and unique gritty feel
- Granulated sugar: Cools down the jalapeño kick
- Baking powder: Makes sure your bread puffs up nicely
- Salt: Brings out all the tastes better
- Buttermilk: Makes the bread soft and adds some tang
- Unsalted butter: Adds that needed fat and moisture
- Eggs: Hold everything together
- Fresh corn kernels: Add bursts of sweetness and texture
- Jalapeño peppers: Bring adjustable heat to the mix
- Cheddar cheese: Creates yummy pockets of melty goodness
- Honey: Makes the sweet base for your topping
- Lime zest and juice: Add bright citrus flavor to cut the richness
Step-by-Step Instructions
- Prepare Your Baking Dish:
- Heat your oven to 375°F and grease a 9 inch square dish or cast iron pan well. Cast iron will give you that amazing crusty edge if you've got one.
- Mix Dry Ingredients:
- In a big bowl, stir flour, cornmeal, sugar, baking powder and salt together. This stops you from getting nasty clumps of baking powder in your bread.
- Combine Wet Ingredients:
- In another bowl, mix buttermilk, melted butter and eggs until they're fully blended. Make sure your butter isn't too hot or you'll scramble those eggs.
- Create The Batter:
- Pour your wet mix into the dry stuff and stir gently just until you can't see any dry patches. Don't go crazy mixing or you'll end up with tough cornbread.
- Add The Mix Ins:
- Gently stir in your corn, jalapeños and cheese. Spread them around evenly but work fast and light to keep the batter airy.
- Bake To Golden Perfection:
- Dump the batter in your pan and level it out. Bake for 25-30 minutes till it's golden on top and a toothpick comes out mostly clean.
- Make The Glaze:
- While it's baking, mix honey, lime zest and lime juice in a small bowl until smooth. You want it runny enough to pour but thick enough to stick.
- Apply The Glaze:
- Let the cornbread cool about 5 minutes then pour your glaze all over. The warm bread will soak it up, spreading flavor throughout.
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That lime honey glaze really makes this recipe stand out. I found it by accident when trying to fix a batch that came out a bit dry. Now my family always asks for extra glaze so they can pour more on their slices right before eating.
Heat Level Control
You can easily tweak how spicy this cornbread turns out. Want it mild? Take out all seeds and white parts from your jalapeños. Medium heat fans should leave some seeds in or use three peppers instead of two. Spice lovers can swap one jalapeño for a serrano or toss in some cayenne powder to really crank things up.
Perfect Pairings
This cornbread tastes amazing with hearty dishes like chili, smoked meats, or black bean soup. Its sweet-spicy mix goes great with barbecue, and it turns a simple bowl of beans into something special. Got leftovers? Toast a piece and put a fried egg on top for breakfast – you won't be sorry.
Storage And Reheating
Keep your leftover cornbread in a sealed container on the counter for two days or in the fridge for a week. When you want to eat it again, warm slices in a 325°F oven for about 10 minutes or pop them in the toaster. Try not to use the microwave – it'll make your bread gummy. Want to freeze it? Wrap cooled cornbread in plastic then foil and freeze up to three months. Let it thaw in the fridge overnight before warming.
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This golden spicy cornbread will soon be a must-have at your table and the perfect partner for all your comfort food meals.
Frequently Asked Questions
- → Is this jalapeño cornbread very spicy?
The spiciness is moderate and flexible. If you seed and remove membranes from 2-3 jalapeños, you'll get a warming bite. For a milder option, use fewer peppers or fully deseed them. Want more heat? Add extra jalapeños or some seeds back in.
- → Can I prep this cornbread ahead?
Totally! You can bake it up to two days before. Keep it in an airtight container at room temperature. Warm it slightly before serving and drizzle the lime glaze for fresh flavor.
- → I’m out of buttermilk—what can I use instead?
No buttermilk? No problem! Add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk, let it sit for a few minutes, and you’re good to go! Thinned plain yogurt works too.
- → Can I freeze leftover cornbread?
Definitely! Let it cool completely (without the glaze), wrap it tightly in plastic, then foil, and freeze for up to 3 months. Thaw at room temp and warm in a 300°F oven for 10 minutes. Add lime glaze after reheating.
- → What’s the best way to enjoy this cornbread?
This cornbread shines when served warm with lime honey glaze drizzled on top. It’s amazing next to chili, soups, barbecue, or southwestern meals. Extra honey or honey butter on the side makes it even better!
- → Can I change the type of cheese?
Absolutely! Cheddar is traditional, but Monterey Jack, pepper jack for more spice, or a Mexican cheese mix work great. For mildness, try Colby or sprinkle crumbled cotija on top before baking.