Jalapeño Cornbread with Lime Honey Glaze

This Jalapeño Cornbread with Lime Honey Glaze is a bold twist on a Southern classic. It’s everything you love about traditional cornbread — soft, buttery, and golden — but with the added kick of jalapeños and a sweet-tangy glaze that soaks into every bite.

It’s a side dish that steals the show.

Why You’ll Love This Recipe

Sweet and spicy combo: The jalapeño heat balances perfectly with the honey-lime glaze.

Moist and tender: Buttermilk and butter keep the texture rich and soft.

Perfect side or snack: Serve with chili, BBQ, or enjoy as a stand-alone treat.

Simple ingredients: Pantry staples come together quickly with no mixer needed.

Customizable: Add cheese, herbs, or extra heat to suit your taste.

Key Ingredients

Cornmeal + Flour – The base of classic cornbread with just the right amount of structure and crumble.

Jalapeños – Fresh, chopped, and seeded for adjustable spice levels.

Buttermilk – Gives the bread its signature tender crumb and subtle tang.

Cheddar Cheese (optional) – Adds a melty, savory richness.

Honey, Lime Zest + Juice – The glaze brings bright citrus and natural sweetness to contrast the heat.

Butter – Rich and essential for both the batter and glaze

Jalapeño Cornbread with Lime Honey Glaze

Ingredients

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup granulated sugar

1 cup buttermilk

2 large eggs

1/2 cup unsalted butter, melted

2 medium jalapeños, seeded and finely chopped

1/2 cup grated cheddar cheese (optional)

Lime Honey Glaze Ingredients:

1/2 cup honey

Zest of 1 lime

3 tablespoons lime juice

1 tablespoon melted butter

Pinch of salt

Additional Toppings:

Sliced jalapeños

Freshly chopped cilantro

Instructions:

Preheat the Oven:

Set your oven to 400°F (200°C). Lightly grease and flour a 9-inch round cake pan or a cast iron skillet.

Mix the Dry Ingredients:

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined.

Combine the Wet Ingredients:

In a separate bowl, whisk together the buttermilk, eggs, and melted butter.

Bring It Together:

Pour the wet mixture into the dry ingredients and stir just until the batter is moistened — don’t overmix. Gently fold in the chopped jalapeños and cheddar cheese (if using).

Bake the Cornbread:

Transfer the batter into the prepared pan and smooth out the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Make the Glaze:

While the cornbread bakes, prepare the lime honey glaze. In a small bowl, whisk together the honey, lime zest, lime juice, melted butter, and a pinch of salt.

Glaze & Garnish:

Once the cornbread comes out of the oven, poke small holes across the surface using a toothpick.

Drizzle the glaze evenly over the top to let it soak in. Garnish with sliced jalapeños and chopped cilantro.

Serve:

Red Lobster Crab Stuffed Mushrooms

Friend Green Tomatoes

Mongolian Ground Beef Noodles

Allow the cornbread to cool for a few minutes in the pan. Slice and serve warm.

Tips and Shortcuts

Don’t overmix the batter — it can make the cornbread tough. Stir just until moistened.

Use pickled jalapeños in place of fresh for a tangy twist.

No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.

Use muffin tins for individual servings and reduced bake time (around 12–15 minutes).

Mild version: Remove all jalapeño seeds or reduce the amount.

Nutrition Information

(Estimated per slice, based on 8 servings)

Kitchen Equipment Needed

9-inch round cake pan or cast iron skillet

2 mixing bowls (wet and dry ingredients)

Whisk and spatula

Measuring cups and spoons

Small bowl for glaze

Toothpick (for testing doneness and glazing)

How to Store Leftovers

Room Temp: Keep in an airtight container for up to 2 days.

Refrigerator: Store for up to 5 days, reheating slices in the microwave or oven.

Freezer: Freeze individual slices wrapped tightly for up to 2 months. Thaw at room temp and warm before serving.

Food and Drink Pairings

Great with:

Chili (especially beef or turkey)

BBQ ribs or pulled pork

Fried chicken or grilled veggies

Black bean soup or tomato-based stews

Drinks to pair:

Sparkling lemonade

Sweet tea

Wheat beer or pale ale

Margarita or lime spritzer

Frequently Asked Questions:

Is the cornbread very spicy?

Not overly — seeding the jalapeños reduces the heat.

You can always adjust to your spice preference.

Can I skip the glaze?

You can, but the glaze adds a unique sweet-citrusy layer that balances the savory-spicy flavor beautifully.

Can I make this ahead of time?

Yes! Bake, cool, and store it covered at room temp or refrigerate.

Glaze just before serving for best texture.

Does it taste like dessert?

Not quite — it’s more sweet-savory than dessert-level sweet, making it perfect as a side dish.

Can I make it in a muffin tin instead of a skillet?

Absolutely. Bake at the same temp for 12–15 minutes, or until a toothpick comes out clean.

What’s the best pan to use?

A cast iron skillet gives a crisp edge and even bake, but a standard 9-inch cake pan works perfectly too.

Why do I need to poke holes before glazing?

It helps the glaze soak into the bread for extra moisture and flavor in every bite.

How do I make it extra moist?

Don’t overbake — check doneness at 20 minutes.

You can also add a spoonful of sour cream to the batter for extra moisture.

Can I add corn kernels to the batter?

Yes! Add 1/2 cup of fresh, canned, or thawed frozen corn for a little sweetness and texture.

Can I use honey instead of sugar in the batter?

You can swap sugar with 2–3 tablespoons of honey, but reduce the liquid slightly or add a bit more flour to balance the moisture.