Name: Jalapeño Cornbread with Lime Honey Glaze
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup Cornmeal (Provides the base for the cornbread.); 1 cup All-purpose flour (Adds structure to the cornbread.); 1 tablespoon Baking powder (Leavening agent for the cornbread.); 1/2 teaspoon Salt (Enhances flavor.); 1/4 cup Granulated sugar (Adds sweetness to balance the spice.); 1 cup Buttermilk (Adds moisture and tanginess.); 2 large Eggs (Provides richness and binds the ingredients.); 1/4 cup Unsalted butter, melted (Adds flavor and moisture.); 1 cup Fresh corn kernels (Can use canned corn, drained.); 1-2 pieces Jalapeños, finely chopped (Seeds removed for less heat.); 1/4 cup Honey (Sweetens the glaze.); 1 tablespoon Lime juice (Adds acidity and flavor.); 1 piece Zest of 1 lime (Enhances the lime flavor.)

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I stumbled upon this jalapeño cornbread recipe last summer when I was searching for something that would complement my homemade chili but stand out on its own. The combination of spicy jalapeños with the sweet lime honey glaze creates this incredible cornbread that tastes like it came from a specialty bakery.

Ever since I was a little girl, cornbread has been a staple at our family gatherings. My grandmother would make a traditional southern version, but I’ve always loved experimenting with new flavors. This jalapeño cornbread with lime honey glaze became an instant favorite the first time I made it for Sunday dinner. The sweet-spicy balance is simply perfect – that hint of heat from the jalapeños followed by the subtle citrus sweetness of the lime honey glaze.

What makes this recipe special is how versatile it is. I’ve served it alongside hearty soups, barbecue dinners, and even as a standalone snack. My husband, who usually passes on bread to save room for the main course, ended up eating three pieces before I even served dinner! There’s something magical about the way those specks of green jalapeño peek through the golden crust, promising exciting flavor in every bite.

Ready to try this delicious jalapeño cornbread for yourself? Let’s get cooking!

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

I’ve been making cornbread for years, but this jalapeño version with lime honey glaze has become my absolute favorite for family gatherings and potlucks. Its roots draw inspiration from traditional Southern recipes with a Southwestern twist that adds both flavor and character.

Perfect balance of sweet and heat – The jalapeños provide just enough kick without overwhelming the natural sweetness of the corn and honey glaze.
Makes your kitchen smell absolutely amazing while baking – the aroma of fresh cornbread mingling with jalapeños is practically irresistible.
Uses simple ingredients you likely already have in your pantry and refrigerator.
Versatile enough to pair with almost any meal – from chili to barbecue to a simple bowl of beans.
The lime honey glaze elevates this from a basic side dish to something special that guests always ask about.

My neighbor stopped by just as these were coming out of the oven last weekend, and the aroma alone convinced her to stay for coffee and cornbread!

Ingredient Notes List

Cornmeal: I always recommend using a medium-grind cornmeal for this recipe as it gives the bread that perfect traditional texture with a slight bite that I love.

All-purpose flour: The combination of flour and cornmeal creates that ideal balance between light and hearty – too much cornmeal alone can make the bread too crumbly.

Buttermilk: This adds a wonderful tanginess and helps create a tender crumb that keeps the cornbread moist longer than using regular milk.

Fresh corn kernels: Adding actual corn kernels gives little bursts of sweetness and texture that make this cornbread extra special – frozen corn works in winter months, but fresh is best when available.

Jalapeños: The first time I made this, I left too many seeds in and it was WAY too spicy! Now I remove most seeds for a pleasant warmth rather than overwhelming heat.

Honey: In my kitchen, I prefer using a light, floral honey for the glaze as it complements the lime without competing with the cornbread’s flavor.

Lime juice and zest: The bright citrus notes cut through the richness of the cornbread, creating that perfect balance that keeps you coming back for another piece.

Unsalted butter: Using unsalted butter lets me control the exact salt level in my cornbread – I find this especially important when balancing the sweet and savory elements.

How to Make Jalapeño Cornbread with Lime Honey Glaze

Step 1. I always start by preheating my oven to 400°F and preparing my baking dish – I’ve found that a well-seasoned cast iron skillet gives the best crust, but any 8-inch square baking dish works beautifully.

Step 2. For the dry ingredients, I whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined – my grandmother always said to be thorough with this step to ensure even rising.

Step 3. In a separate bowl, I combine the wet ingredients (buttermilk, eggs, and melted butter) until smooth and uniform – this prevents any pockets of egg or butter in the final bread.

Step 4. When folding the wet ingredients into the dry, I’ve learned that less is more – I stir just until combined, as overmixing leads to tough cornbread that nobody wants.

Step 5. Adding the corn kernels and jalapeños is my favorite part – I gently fold them in until they’re evenly distributed throughout the batter, ensuring every bite has that perfect balance of sweet and heat.

Step 6. My daughter has started helping me pour the batter into the prepared pan, carefully spreading it into an even layer before it goes into the oven for about 20-25 minutes.

Step 7. While the cornbread bakes, I prepare the lime honey glaze by simply mixing honey, lime juice, and lime zest until well combined – the fragrance of this mixture alone is worth making this recipe!

Step 8. The timing is crucial – I’ve found that brushing the glaze over the cornbread immediately after it comes out of the oven allows it to soak in partially while still leaving that beautiful sheen on top.

How to Store & Reheat

I usually store any leftover jalapeño cornbread in an airtight container at room temperature, where it stays fresh for up to 2 days. For longer storage, I place it in the refrigerator where it keeps well for about 5 days – just make sure it’s completely cool before sealing it to prevent sogginess.

If you’d like to freeze this cornbread, I recommend cutting it into individual portions first, then wrapping each piece tightly in plastic wrap followed by foil or placing them in a freezer bag. In my experience, it freezes beautifully for up to 3 months this way.

For reheating, I’ve found that warming individual pieces in the oven at 300°F for about 10 minutes works best to maintain that wonderful texture. The microwave works in a pinch (about 15-20 seconds per piece), but the texture isn’t quite as good. If I’m feeling indulgent, I sometimes add a small pat of butter on top while reheating – it brings back that fresh-baked magic!

What to Serve with Jalapeño Cornbread

Hearty Chili: The slight spice and sweetness of this cornbread perfectly complements a rich, savory chili – my family loves how the bread soaks up all those delicious juices. Try pairing it with my Slow Cooker White Chicken Chili or Classic Beef Chili Recipe.

Slow-Cooked Pulled Pork: The tangy sweetness of barbecued pork pairs beautifully with the jalapeño kick and honey lime glaze, creating a flavor combination that’s absolutely irresistible. This cornbread is perfect alongside my Easy Pulled Pork Recipe.

Southwestern Bean Soup: In my kitchen, I often serve this cornbread alongside a bean soup with similar flavor notes – the bread adds substance and makes the meal feel complete. My Southwest Black Bean Soup is an ideal companion.

Honey Butter: Sometimes the simplest accompaniment is the best – whipping together softened butter with a touch of honey creates a spread that enhances the cornbread’s natural flavors. Learn how to make Perfect Homemade Honey Butter.

Summer Corn and Tomato Salad: When I serve this at summer gatherings, a fresh corn and tomato salad provides the perfect light contrast to the rich, warm cornbread. Try my refreshing Summer Corn Salad with Tomatoes and Basil.

FAQs

Can I make this cornbread less spicy?

Absolutely! I recommend using just half a jalapeño with all seeds removed for a much milder version that still has that wonderful pepper flavor.

Why did my cornbread turn out dry?

In my experience, dry cornbread usually means it was overbaked – I always check mine at the 18-minute mark since ovens can vary significantly in temperature.

Can I use regular milk instead of buttermilk?

Yes, though the texture won’t be quite the same. I recommend adding a tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes to create a buttermilk substitute.

How do I know when the cornbread is done baking?

I always use the toothpick test – insert it into the center of the cornbread, and it should come out clean or with just a few moist crumbs attached.

Can I make this cornbread ahead of time for a party?

Absolutely! I often bake it the morning of an evening gathering, then reheat it briefly before serving – the lime honey glaze helps keep it moist.