Introduction

This Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle is the perfect side for any savory meal. With a moist, tender crumb, a touch of honey sweetness, and a jalapeño kick, it’s finished with a bright citrus lime drizzle that lifts every bite. Whether paired with chili or enjoyed alone, it’s a bold Southern classic with a twist.

A round, thick cornbread cake with a golden brown top cut into slices sits on a dark tray against a white marbled surface. The cake has an even, moist yellow crumb inside with a slightly crispy crust on the outside. Green jalapeño slices are placed evenly on top, adding a fresh touch to the warm corn color. Small bits of green herbs are scattered over the surface, paired with the glossy, slightly oily shine on the top layer. The texture looks soft but firm enough to hold its shape. 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 for a crispy crust.
Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until combined.
Step 3: In a separate bowl, whisk the buttermilk, honey, eggs, and melted butter until smooth and creamy.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the finely chopped jalapeños and cilantro, being careful not to overmix.
Step 5: Pour the batter into your prepared skillet or baking dish. Smooth the surface with a spatula and arrange the thin jalapeño slices on top for decoration.
Step 6: Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7: While the cornbread bakes, whisk together the lime juice, lime zest, and powdered sugar in a small bowl. Adjust the drizzle’s consistency with more juice or sugar until pourable but thick enough to coat.
Step 8: Let the cornbread cool in the pan for 10–15 minutes. Then, drizzle the lime glaze generously over the top and sprinkle with fresh cilantro.
Step 9: Slice and serve warm or at room temperature.

Tips & Variations

For milder heat, remove seeds and membranes from jalapeños before chopping.
Try adding lime zest to the batter itself for an extra citrusy brightness.
Use pickled jalapeños for a tangy, softer texture and different flavor profile.
Substitute regular milk mixed with 1 tablespoon lemon juice or vinegar for buttermilk.
Make it gluten-free by using a 1:1 gluten-free all-purpose flour blend and certified gluten-free cornmeal.

Storage

Wrap leftover cornbread tightly in foil or store in an airtight container. Keep it at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices in a 300°F oven or microwave for 15–20 seconds. The lime drizzle holds up well after storing.

How to Serve

The image shows a close-up of a thick, round cornbread cut into pieces. The cornbread has a golden-brown crust on top and a soft, crumbly, light-yellow inside. Each piece is topped with thin slices of green jalapeño peppers evenly placed on the golden crust. The cornbread is on a white plate that sits on a white marbled surface. The focus is mostly on one piece being pulled out, showing the soft texture inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How spicy is this cornbread?

The heat level is adjustable. Removing the jalapeño seeds softens the spice, while leaving them in adds a stronger kick. You can also change the amount of jalapeños used to suit your preference.

Can I use pickled jalapeños instead of fresh?

Yes, pickled jalapeños add a tangy twist and softer texture, giving the cornbread a more mellow flavor.