Description
This Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle is the perfect combination of heat, sweetness, and tang. Made with fresh jalapeños, honey, and a bright citrus glaze, it’s a bold and flavorful side dish. Ideal for chili nights, BBQ spreads, or brunch, this spicy cornbread recipe adds a zingy twist to the classic favorite.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
2 large eggs
⅓ cup honey
½ cup unsalted butter, melted
2 fresh jalapeños, sliced
½ cup corn kernels (optional)
2 tablespoons fresh lime juice
1 teaspoon lime zest
½ cup powdered sugar
Instructions
1. Preheat oven to 375°F and grease an 8×8-inch baking dish or cast-iron skillet.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
3. In another bowl, beat eggs, milk, melted butter, and honey until well combined.
4. Combine wet and dry ingredients, stirring until just mixed. Fold in jalapeños and corn kernels.
5. Pour batter into prepared dish, smooth top, and bake for 25–30 minutes until golden and a toothpick comes out clean.
6. While the cornbread cools slightly, mix lime juice, zest, and powdered sugar into a smooth drizzle.
7. Drizzle over warm cornbread and serve immediately.
Notes
Always use fresh jalapeños for the best flavor and texture.
Don’t overmix the batter to keep it light and moist.
Bake until golden brown and the edges pull slightly from the sides.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 15g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg