By Bring Jalapeño Cornbread with Lime Honey Glaze to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Jalapeño Cornbread with Lime Honey Glaze captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Jalapeño Cornbread with Lime Honey Glaze becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
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
1/2 cup unsalted butter, melted
1/2 cup grated cheddar cheese (optional)
1/2 cup honey
3 tablespoons lime juice
1 tablespoon melted butter
Pinch of salt
PREPARATION STEPS
Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease and flour a 9-inch round cake pan or cast iron skillet.
Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
Wet Ingredients: In another bowl, beat together the buttermilk, eggs, and melted butter.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped jalapeños and grated cheddar cheese, if using.
Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Prepare Glaze: While the cornbread is baking, prepare the glaze by whisking together the honey, lime zest, lime juice, melted butter, and salt in a small bowl.
Finish: Once the cornbread is done, remove it from the oven and while still warm, poke holes throughout the top with a toothpick
Drizzle the lime honey glaze over the cornbread, allowing it to soak in.
Garnish: Arrange the sliced jalapeños on top and sprinkle with freshly chopped cilantro.
Serve: Allow the cornbread to cool slightly in the pan before slicing and serving warm.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
