Spicy Jalapeño Cornbread With Lime Honey Glaze (Print Version)
Moist cornbread with jalapeño heat and sweet lime honey glaze for perfect 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 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
# Directions:
01 - Preheat the oven to 400°F. Grease an 8-inch square baking pan or a 9-inch round skillet with butter or cooking spray.
02 - In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly blended.
03 - In a separate medium bowl, beat the eggs, then whisk in the milk, vegetable oil, and melted butter until the mixture is smooth and well combined.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix—some small lumps are fine.
05 - Gently fold in the chopped jalapeños, corn kernels, and shredded cheddar cheese until evenly distributed throughout the batter.
06 - Pour the batter into the prepared baking pan or skillet. Use a spatula to spread it evenly into the corners.
07 - Bake for 22 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
08 - While the cornbread bakes, combine the honey, lime juice, lime zest, and a pinch of salt in a small saucepan over low heat. Warm gently for 2 to 3 minutes, stirring occasionally until the mixture is fluid and fragrant.
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 Tips:
01 -
- The spicy kick from fresh jalapeños cuts through rich heavy meals perfectly
- That sweet lime honey glaze transforms ordinary cornbread into something people cannot stop talking about
02 -
- Let the cornbread cool for at least 10 minutes before slicing or it will crumble apart
- The glaze should be warm but not hot when drizzling or it will make the bread soggy
03 -
- Carefully pour the batter into the hot pan to hear that satisfying sizzle that creates a crispy bottom crust
- Use fresh lime juice instead of bottled for a glaze that tastes bright and vibrant