There’s a special kind of panic that hits right before guests arrive or when the family starts asking, “What’s for dinner?” Something quick, comforting, and just a little unexpected usually saves the day. That’s exactly what this Jalapeño Cornbread with Lime Honey Glaze brings to the table. It’s soft, buttery, with just the right amount of kick—and that sweet citrusy glaze? Game changer.
Whether it’s paired with a hearty chili, served as a side for BBQ, or enjoyed on its own with a cup of something warm, this cornbread checks all the boxes: warm, spicy, sweet, and just a little impressive (with minimal effort).
What You’ll Need
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup granulated sugar
Wet Ingredients:
- 1 cup buttermilk
- ¼ cup unsalted butter, melted
- 2 large eggs
Mix-ins:
- 1 cup corn kernels (fresh, canned, or frozen)
- 2–3 jalapeños, seeded and finely chopped
- ½ cup shredded cheddar cheese
Lime Honey Glaze:
- ¼ cup honey
- Zest and juice of 1 lime
Pro Tips
1. Control the heat To make it more kid-friendly, remove all seeds and white membranes from the jalapeños. That’s where most of the heat lives.
2. Use fresh corn if possible Cut fresh kernels off the cob and scrape the cob with the back of a knife to get that extra corn “milk.” Adds a ton of flavor and moisture.
3. Add cheese with purpose Cheddar melts beautifully into the batter. For a sharper bite, aged cheddar works great. Monterey Jack or Pepper Jack also make good swaps.
4. Glaze while warm Pour the lime honey glaze over the cornbread while it’s still warm so it soaks in just enough without making it soggy.
5. Slice for snacking Bake in a square pan, then slice into small squares for easy-to-grab portions—especially helpful with little hands around.
Tools You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- 9-inch square baking dish or cast iron skillet
- Zester or grater
Substitutions and Variations
- No buttermilk? Combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- Need it gluten-free? Use a 1:1 gluten-free flour blend.
- Want it dairy-free? Swap the butter with plant-based butter and use a dairy-free milk alternative with lemon juice to mimic buttermilk.
- Spice it up or down Adjust the number of jalapeños or use pickled ones for a milder heat with more tang.
- Add-ins to try Chopped scallions, crispy bacon bits, or fresh cilantro work well.
Make Ahead Tips
- Bake the cornbread the day before and store in an airtight container at room temperature.
- The glaze can also be mixed ahead of time and refrigerated. Warm slightly before drizzling.
How to Make Jalapeño Cornbread with Lime Honey Glaze
- Preheat oven to 375°F and grease a 9-inch baking dish or cast iron skillet.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
- In another bowl, whisk buttermilk, melted butter, and eggs until fully combined.
- Pour wet ingredients into dry and stir until just combined.
- Fold in corn, jalapeños, and cheddar cheese.
- Pour batter into prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick comes out clean from the center.
- While baking, stir together honey, lime zest, and lime juice in a small bowl.
- Let cornbread cool for 5–10 minutes before drizzling with the lime honey glaze.
- Slice and serve warm.
Additional Details
Nutrition (Per Serving):
- Calories: ~240
- Carbs: ~35g
- Protein: ~6g
- Fat: ~9g
- Fiber: ~2g
For Special Diets:
- Low sugar: Reduce or skip the sugar in the batter
- Vegan-friendly: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), plant-based milk and butter
- Dairy-free: Sub with dairy-free versions of buttermilk and cheese
Meal Pairing Ideas:
- Great with chili, BBQ chicken, ribs, roasted vegetables, or a hearty stew
- Also stands well on its own with a hot cup of tea or coffee
Time Saver Tip:
- While the cornbread is baking, use that time to prep a salad or main dish. The whole meal comes together faster that way.
Leftovers and Storage Tips
- Store any leftovers in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 1 week
- Freeze individual squares for up to 3 months. Reheat in the microwave or a low oven
- Warm before serving to bring back the texture and flavor
FAQ
Can this be made as muffins? Yes, divide batter into muffin tins and bake at 375°F for 15–18 minutes.
What if only canned corn is available? That works too. Just make sure to drain it well.
Is this too spicy for kids? Not if the seeds and membranes are removed. For zero heat, use mild canned green chilies instead.
No lime? Lemon can be used in a pinch, but lime pairs better with the honey and jalapeño combo.
Cast iron or baking dish—what’s better? Both work. Cast iron gives crispier edges, while a baking dish provides a more cake-like texture.
Wrap Up
This Jalapeño Cornbread with Lime Honey Glaze is proof that side dishes don’t have to be boring. It’s quick to make, has just the right amount of personality, and works for just about any meal—weeknight or weekend.
Give it a try, and if you do, leave a comment below with how it turned out or any swaps that worked well. Questions? Drop those in too—always happy to help troubleshoot or brainstorm new variations.
