Spicy Jalapeño Cornbread Sweet Lime Honey (Print Version)
Moist cornbread with fresh jalapeños and sweet lime honey glaze creates the perfect spicy-sweet balance.
# What You'll 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, optional
→ 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
# Steps:
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 mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until evenly blended.
03 - In a separate bowl, beat the eggs, then whisk in the whole milk, vegetable oil, and melted unsalted butter until smooth and fully combined.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix as this can result in tough cornbread.
05 - Gently fold in the chopped jalapeños, corn kernels, and shredded sharp cheddar cheese if using, until evenly distributed throughout the batter.
06 - Pour the batter into the prepared baking pan or skillet. Use a spatula to spread the batter evenly to ensure uniform baking.
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, fresh lime juice, lime zest, and pinch of salt in a small saucepan over low heat. Warm gently for 2 to 3 minutes, stirring occasionally, until 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 slightly for 5 to 10 minutes before slicing and serving.
# Expert Tips:
01 -
- The jalapeños deliver just enough kick to wake up your taste buds without overwhelming
- That lime honey glaze transforms ordinary cornbread into something people literally hide in their purses
02 -
- Overmixing creates tough cornbread, so stop as soon as the flour disappears
- The glaze needs warm cornbread to absorb properly, so do not let it cool completely first
03 -
- Cast iron skillets create the most incredible crispy edges that everyone fights over
- Room temperature ingredients prevent common mixing problems and ensure even baking