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Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle Recipe

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★★★★★

4.8 from 87 reviews

This Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle is the ultimate sidekick to any savory meal. Moist, tender, and slightly crumbly with a honey-sweet base and jalapeño kick, it’s topped off with a bright citrus lime drizzle that pulls everything together. Whether served with chili or enjoyed on its own, this cornbread is a bold and flavorful twist on a Southern classic.

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

Other Ingredients

  • 2 fresh jalapeños, finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeño, thinly sliced (for topping)
  • 2 tablespoons chopped cilantro (for garnish)

Lime Drizzle

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

Instructions

  1. Prep the Oven and 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 ensure a crispy edge on the cornbread.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt to evenly combine the dry components.
  3. Whisk the Wet Ingredients: In a separate bowl, combine the buttermilk, honey, eggs, and melted butter. Whisk until smooth and creamy to create a perfectly moist texture.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Stir gently just until combined to avoid tough cornbread. Fold in the finely chopped jalapeños and chopped cilantro carefully.
  5. Bake It to Golden Perfection: Pour batter into the prepared skillet or pan, smooth the top with a spatula, and arrange the sliced jalapeños on top for a bold decorative finish. Bake for 25–30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  6. Make the Lime Drizzle: While the cornbread bakes, whisk together fresh lime juice, lime zest, and powdered sugar in a small bowl. Adjust the consistency by adding more juice or sugar until it’s pourable but not too thin.
  7. Drizzle and Garnish: Allow the cornbread to cool for 10–15 minutes. Generously drizzle the lime glaze over the top and sprinkle with fresh cilantro.
  8. Serve: Slice the cornbread and serve warm or at room temperature, perfect alongside chili, soup, barbecue, or brunch dishes.

Notes

  • Don’t overmix the batter; gentle folding ensures a tender cornbread texture.
  • For a milder heat, remove the jalapeño seeds and membranes before chopping.
  • You can add lime zest into the batter for extra brightness and citrus flavor.
  • Use pickled jalapeños for a tangier, softer texture if preferred.
  • Buttermilk can be substituted with regular milk plus 1 tablespoon lemon juice or vinegar, allowed to sit for 5 minutes.
  • To make gluten-free, substitute with a 1:1 gluten-free flour blend and ensure your cornmeal is gluten-free.
  • The cornbread stores well at room temperature for 2 days or refrigerated for up to 5 days; reheat in the oven or microwave.
  • Freeze individual slices for up to 2 months for longer storage.

Keywords: jalapeño cornbread, spicy sweet cornbread, lime drizzle

Find it online: https://deliciousdishspot.com/spicy-sweet-jalapeno-cornbread-with-zesty-lime-drizzle-recipe/