Jalapeno Cornbread with Lime Honey Glaze

Save this recipe on:

I’ve always had a soft spot for cornbread, especially the kind that walks the line between savory and sweet. One evening, I had a pile of fresh jalapeños staring at me and a jug of local honey I hadn’t opened yet. That’s when inspiration struck. I imagined a fluffy cornbread, speckled with green heat and drenched in a zesty lime-honey glaze. I dropped everything and went straight to the kitchen.

The result was absolutely mouthwatering. The heat of the jalapeños mellowed just enough during baking, giving a gentle kick instead of a burn. The lime-infused honey glaze soaked into the golden crust and left behind a sticky-sweet sheen that made it impossible to stop at one slice. Every bite was a contrast of spicy warmth and syrupy freshness that just felt so right.

Since then, this has become my go-to when I want something bold yet comforting. It pairs well with chili, barbecue, or even just a cup of tea when you need a pick-me-up. And if you’re anything like me, you’ll be tempted to keep a bottle of the glaze on hand for drizzling on everything.

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

This cornbread is not your average side dish. It brings bold flavors and comforting texture to the table with just the right amount of edge. You’ll love the contrast between the fluffy crumb and the bursts of jalapeño, balanced beautifully by the tangy, golden drizzle of lime honey glaze. It’s perfect for spice lovers and those who appreciate a little sweetness with their heat.

Plus, it’s incredibly versatile. Serve it as a standout at dinner parties or tuck it into a picnic basket. It holds up beautifully warm or at room temperature. And if you’re into cozy dishes with a twist, make sure to check out my Southern Honey Butter Cornbread Poppers, Cheesy Brussels Sprout Bake, and Old Time Oven Peach Cobbler.

Ingredients

Cornmeal: The soul of any good cornbread. It gives that signature texture and earthy flavor. Choose medium or fine grind for best results.

All-Purpose Flour: Helps the cornbread rise and keeps it soft and tender in every bite.

Baking Powder & Baking Soda: These are the leavening agents that give your cornbread its lift. The combination ensures it rises perfectly and stays fluffy.

Salt: Just a touch enhances all the other flavors.

Sugar: It balances the spice from the jalapeños and gives the bread a hint of sweetness.

Buttermilk: Adds a tangy depth of flavor and reacts with the leaveners to help the batter rise.

Eggs: Bind the ingredients together and give structure to the bread.

Butter (melted): Adds richness and moisture to every slice.

Jalapeños: The star of the show. Chopped finely, they add heat and a vibrant green punch.

Fresh Cilantro (optional): For a burst of freshness and a pop of color.

Honey + Fresh Lime Juice (for glaze): A luscious, tangy glaze that sinks into the warm bread and takes it to the next level.

How to Make Jalapeno Cornbread with Lime Honey Glaze

Step 1: Prepare the Oven and Pan

Preheat your oven to 375°F. Grease a round or square baking pan generously with butter or non-stick spray.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Mixing dry ingredients first helps ensure even distribution.

Step 3: Combine Wet Ingredients

In another bowl, whisk the buttermilk, eggs, and melted butter until fully combined.

Step 4: Bring the Batter Together

Pour the wet mixture into the dry ingredients and stir just until combined. Gently fold in the chopped jalapeños and cilantro if using.

Step 5: Bake the Cornbread

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 6: Make the Glaze

While the cornbread bakes, combine honey and fresh lime juice in a small saucepan over low heat. Warm until it’s pourable and slightly thickened.

Step 7: Glaze and Serve

Once the cornbread is out of the oven, let it cool for 10 minutes. Drizzle the warm lime honey glaze generously over the top and garnish with jalapeño slices or more cilantro if you like. Slice and serve warm.

Recipe Variations and Possible Substitutions

If you want to mellow the heat a little, try using pickled jalapeños instead of fresh ones. They bring a tangy brightness without the same sharp spice. For those who love even more depth, a handful of shredded sharp cheddar folded into the batter gives a rich, savory bite. Don’t have buttermilk? A quick mix of milk and a tablespoon of lemon juice or vinegar works perfectly in its place.

You can also swap the cilantro for parsley if you’re not a fan of its boldness. And for a fun Southern twist, try using bacon bits or chopped green onions. Even a spoonful of creamed corn can add moisture and sweetness if that’s your thing.

Serving and Pairing Suggestions

This Jalapeno Cornbread with Lime Honey Glaze is heavenly served warm right out of the oven. I love slicing a piece alongside a bowl of chili, especially when it’s got beans and beef simmered in. It’s also fantastic with barbecue ribs, pulled pork, or roasted vegetables.

For brunch, pair it with scrambled eggs and avocado slices for a spicy-sweet kickstart. Or go simple and enjoy it with a mug of black tea or a cold glass of milk. That glaze shines any time of day.

Storage and Reheating Tips

To store, let the cornbread cool completely and wrap it tightly in plastic wrap or foil. You can keep it at room temperature for up to two days, or refrigerate it for up to five days.

For longer storage, wrap slices individually and freeze in a zip-top bag for up to a month. To reheat, microwave individual pieces for about 20 seconds or warm in the oven at 300°F until heated through. If you’ve got extra glaze, save it and drizzle it on after reheating.

FAQs

How spicy is Jalapeno Cornbread with Lime Honey Glaze?

It has a noticeable heat, but not overpowering. You can adjust the spice by removing the seeds or using fewer jalapeños.

Can I make Jalapeno Cornbread with Lime Honey Glaze ahead of time?

Yes! It stores beautifully. Just reheat before serving and drizzle fresh glaze to revive the flavor.

What type of honey is best for the glaze in Jalapeno Cornbread with Lime Honey Glaze?

Use a mild, golden honey so it doesn’t overpower the lime or the spices. Local raw honey works great.

Can I make Jalapeno Cornbread with Lime Honey Glaze gluten-free?

Absolutely. Substitute the flour with a 1:1 gluten-free flour blend that includes xanthan gum.

What size pan works best for Jalapeno Cornbread with Lime Honey Glaze?

An 8×8 square or 9-inch round pan works perfectly. For thicker slices, use a smaller pan and extend baking time slightly.

Related Recipe You’ll Like

If you love the sweet and spicy twist of this Jalapeno Cornbread with Lime Honey Glaze, you’ll want to try my Crispy Jalapeno Popper Egg Rolls for another bold jalapeño-forward snack, or go for something cozy and nostalgic like the Old Time Oven Peach Cobbler. Both have that homey feel with a punch of personality.

Save and Share This Recipe for Later

Don’t let this one get lost! Pin this Jalapeno Cornbread with Lime Honey Glaze to your favorite Pinterest board so you can find it when those jalapeños are calling your name. Better yet, share it with friends who love to cook and experiment. Send it in a text, post it to your stories, or email it to that one cousin who always brings the heat. You never know who’ll be grateful for their new favorite recipe!

Save this recipe on: