Spicy Jalapeño Cornbread Drizzled with Sweet Lime Honey

Spicy Jalapeño Cornbread Drizzled with Sweet Lime Honey: A Love Story

There’s something magical about the way a warm slice of cornbread crumbles under your fork—especially when it’s got a little kick. I first fell in love with this recipe on a chilly autumn evening, when my best friend brought over a still-steaming skillet of jalapeño cornbread to our potluck. One bite, and I was hooked: the buttery crumb, the slow-building heat, and that irresistible drizzle of sweet lime honey that tied it all together. It was the kind of dish that demanded seconds, and maybe even thirds. Now, it’s a staple in my kitchen, perfect for cozy dinners, brunch spreads, or just because. Let’s bake some magic together.

Ingredients You’ll Need

• 1 cup fine cornmeal – The heart of any good cornbread. I prefer fine-ground for that tender, melt-in-your-mouth texture.
• 1 cup all-purpose flour – For structure, but not too much—we want this bread to stay light.
• 1 tbsp baking powder – Our little leavening hero, ensuring a fluffy rise.
• ½ tsp salt – Just enough to balance the sweetness and spice.
• 2 large eggs – Room temperature, please! They’ll blend into the batter more smoothly.
• 1 cup buttermilk – Tangy, rich, and the secret to ultra-moist cornbread.
• ⅓ cup honey – A natural sweetness that pairs beautifully with the jalapeños.
• ½ cup unsalted butter, melted – Because everything’s better with butter.
• 2-3 fresh jalapeños, finely diced – Adjust to your heat preference (and don’t forget to remove the seeds if you want less spice!).
• Zest of 1 lime – For that bright, citrusy pop in the honey drizzle.

Let’s Get Baking

Preheat your oven to 375°F (190°C) and grab your trusty 9-inch cast-iron skillet or baking dish. If you’re using a skillet, pop it in the oven as it preheats—this little trick gives the cornbread those irresistibly crispy edges.

1. Whisk the dry ingredients. In a large bowl, combine the cornmeal, flour, baking powder, and salt. Give it a good whisk to banish any lumps and ensure everything’s evenly distributed.
2. Mix the wet ingredients. In another bowl, whisk together the eggs, buttermilk, honey, and melted butter until smooth. Pro tip: Let your melted butter cool slightly so it doesn’t scramble the eggs!
3. Bring it all together. Pour the wet ingredients into the dry and stir gently—just until combined. Overmixing leads to tough cornbread, and we want tender, crumbly perfection. Fold in the diced jalapeños, saving a few pieces to sprinkle on top for a pretty finish.
4. Bake to golden glory. Carefully remove the hot skillet from the oven (don’t forget that oven mitt!) and pour in the batter. Smooth the top, scatter the reserved jalapeños, and bake for 20-25 minutes, or until a toothpick comes out clean and the edges are golden.

While the cornbread bakes, let’s whip up that dreamy lime honey drizzle—because every great love story needs a sweet ending.