Dessert

Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle Recipe

ByMatteo Rossi February 19, 2026February 19, 2026

Introduction

This Spicy Sweet Jalapeño Cornbread is a delightful twist on a classic favorite, combining the warmth of fresh jalapeños with a hint of honey and a zesty lime drizzle. Perfect for adding a burst of flavor to any meal or enjoying on its own.

A golden brown cornbread with a moist and slightly crumbly texture, cut into slices, each topped with bright green slices of jalapeño peppers. The bread has a shiny glaze on top, making it look fresh and delicious. Some crumbs are visible near the cut edges. The cornbread sits on a white plate over a white marbled surface. A woman's hand is gently holding a slice being lifted from the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup honey
1 cup buttermilk
2 large eggs
¼ cup unsalted butter, melted
2 fresh jalapeños, finely chopped
2 tablespoons chopped fresh cilantro
1 jalapeño, thinly sliced
2 tablespoons chopped cilantro for garnish
2 tablespoons fresh lime juice
1 teaspoon lime zest
½ cup powdered sugar

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish with butter or nonstick spray.
Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Step 3: In a separate bowl, whisk the buttermilk, honey, eggs, and melted butter until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Fold in the chopped jalapeños and cilantro.
Step 5: Pour the batter into your prepared skillet or dish. Smooth the top and arrange the jalapeño slices on top.
Step 6: Bake for 25–30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Step 7: While baking, whisk together the lime juice, lime zest, and powdered sugar to make the drizzle. Adjust the consistency as needed by adding more lime juice or powdered sugar.
Step 8: Let the cornbread cool for 10–15 minutes. Drizzle with the lime glaze and garnish with fresh cilantro.
Step 9: Slice and serve warm or at room temperature.

Tips & Variations

For a milder version, remove the seeds and membranes from the jalapeños before chopping.
Substitute buttermilk with plain yogurt or milk mixed with 1 tablespoon vinegar if buttermilk isn’t available.
Add a handful of shredded cheddar cheese to the batter for extra richness.
Use fresh lime juice in the drizzle for the best bright flavor, but bottled will also work in a pinch.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices in a warm oven or microwave until heated through, then drizzle with fresh lime glaze before serving.

How to Serve

The image shows a round cornbread cake with a golden brown top, cut into slices. Each slice has a green jalapeño pepper ring placed on top, giving a fresh and spicy look. The texture appears soft and moist inside, with a slightly crispy and shiny surface on top. The cornbread is placed on a white marbled surface, and a woman's hand is pulling one slice out, revealing the crumbly interior. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread without jalapeños?

Yes, you can omit the jalapeños for a milder cornbread. You may want to add a pinch of cayenne pepper or chili powder if you still want a slight kick.

What can I use instead of a cast iron skillet?

If you don’t have a cast iron skillet, a 9-inch round or square baking pan will work just as well. Just be sure to grease it well to prevent sticking.