Description

This Spicy Sweet Jalapeño Cornbread features a perfect balance of heat from fresh jalapeños and sweetness from honey, baked to golden perfection in a cast iron skillet. Finished with a zesty lime drizzle and fresh cilantro garnish, this cornbread offers a vibrant twist on a classic Southern favorite, perfect as a side dish for any meal.

Ingredients

Scale

Dry Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

⅓ cup honey
1 cup buttermilk
2 large eggs
¼ cup unsalted butter, melted

Jalapeño and Herb

2 fresh jalapeños, finely chopped
2 tablespoons chopped fresh cilantro, plus 2 tablespoons for garnish
1 jalapeño, thinly sliced for topping

Lime Drizzle

2 tablespoons fresh lime juice
1 teaspoon lime zest
½ cup powdered sugar

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish with butter or nonstick spray to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, honey, eggs, and melted unsalted butter until the mixture is smooth and uniform.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing to keep the bread tender. Fold in the finely chopped jalapeños and cilantro to distribute the spicy and herby flavors evenly.
Prepare for Baking: Pour the batter into the prepared skillet or baking dish. Use a spatula to smooth the top evenly. Arrange the thinly sliced jalapeño pieces on top as a decorative and flavorful garnish.
Bake the Cornbread: Place the skillet in the oven and bake for 25 to 30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Make Lime Drizzle: While the cornbread bakes, whisk together the fresh lime juice, lime zest, and powdered sugar in a small bowl. Adjust the consistency by adding more lime juice or powdered sugar if needed to get a smooth glaze.
Cool and Glaze: Remove the cornbread from the oven and let it cool in the skillet for 10 to 15 minutes. Drizzle the lime glaze evenly over the warm cornbread and garnish with the reserved fresh cilantro.
Serve: Slice the cornbread into wedges and serve warm or at room temperature for best flavor.

Notes

For extra heat, leave some jalapeño seeds in the chopped jalapeños or add an extra jalapeño.
If you don’t have buttermilk, substitute with 1 cup milk mixed with 1 tablespoon vinegar or lemon juice, let sit for 5 minutes.
Use a cast iron skillet for best texture and even baking, but any 9-inch baking dish will work.
Allow the cornbread to cool slightly before glazing so the lime drizzle does not completely absorb or melt away.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Bread
Method: Baking
Cuisine: Southern American

Keywords: cornbread, jalapeño cornbread, spicy cornbread, lime drizzle, sweet and spicy bread, cast iron skillet cornbread, Southern cornbread