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Jalapeno Cornbread with Lime Honey Glaze

A spicy cornbread topped with a sweet and tangy lime honey glaze for a perfect balance of flavors.

  • Total Time: 40 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 2 fresh jalapenos, seeded and diced
  • For the glaze: 1/4 cup honey
  • Juice of 1 lime
  • Zest of 1 lime

Instructions

  1. Preheat your oven to 400°F (200°C) and grease a 9-inch baking pan.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  3. In another bowl, mix the milk, oil, and egg until well combined.
  4. Stir the wet ingredients into the dry ingredients until just moistened, then fold in the diced jalapenos.
  5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cornbread is baking, prepare the glaze by whisking together honey, lime juice, and lime zest in a small bowl.
  7. Once the cornbread is done, remove it from the oven and let it cool for 5 minutes.
  8. Drizzle the lime honey glaze over the warm cornbread and let it set for a few minutes before serving.

Notes

For a milder version, remove the seeds and membranes from the jalapenos. This pairs well with barbecue dishes.

  • Author: Chef Sally
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Side Dish
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 12g
  • Fat: 12g
  • Carbohydrates: 38g
  • Protein: 5g