Spicy Jalapeño Cornbread with Lime Drizzle Recipe
This Spicy Sweet Jalapeño Cornbread recipe combines the comforting texture of classic cornbread with a spicy kick from fresh jalapeños and a bright, zesty lime drizzle. Baked in a cast iron skillet, this cornbread is moist, flavorful, and perfect for adding a little heat to your meal. The drizzle of tangy lime glaze balances the spiciness and sweetness, creating a delightful flavor contrast that makes this dish a standout side or snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Additional Flavorings
- 2 fresh jalapeños, finely chopped
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño, thinly sliced (for topping)
Lime Drizzle
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- ½ cup powdered sugar
- 2 tablespoons chopped cilantro for garnish
Instructions
- Preheat Oven: 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 and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt until fully combined for an even distribution of leaveners and seasonings.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, honey, eggs, and melted unsalted butter until the mixture is smooth and homogenous, which helps create a tender texture.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir just until combined to avoid overmixing, which can make the cornbread tough. Then fold in the finely chopped jalapeños and cilantro for flavor and spice.
- Transfer Batter: Pour the batter into your prepared skillet or baking dish. Smooth the top with a spatula and arrange the thinly sliced jalapeño rings evenly over the surface for an appealing look and additional jalapeño flavor.
- Bake: Bake the cornbread in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Make Lime Drizzle: While the cornbread is baking, whisk together fresh lime juice, lime zest, and powdered sugar in a small bowl to create a tangy-sweet drizzle. Adjust the consistency by adding more lime juice or powdered sugar as needed for drizzling.
- Cool and Drizzle: Once baked, let the cornbread cool in the skillet or dish for 10 to 15 minutes. Drizzle the lime glaze generously over the warm cornbread and garnish with chopped fresh cilantro for a fresh finish.
- Serve: Slice the cornbread and serve warm or at room temperature. It pairs wonderfully with a variety of savory dishes or can be enjoyed on its own as a flavorful snack.
Notes
- Use a cast iron skillet if possible to get a nicely browned crust and even baking.
- Adjust jalapeño quantity to your preferred spice level; remove seeds for less heat.
- The lime drizzle can be prepared ahead and stored in the refrigerator for up to 2 days.
- For a dairy-free version, substitute buttermilk with almond milk mixed with 1 tablespoon lemon juice, and use a dairy-free butter alternative.
- Make sure not to overmix the batter to keep the cornbread tender and fluffy.
