Cheesy Jalapeno Cornbread /w Lime Honey Glaze
Cheesy jalapeño cornbread baked until golden and moist, packed with sweetcorn and sharp cheddar, then finished with a bright lime honey glaze for the perfect sweet, spicy, and savory balance.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter melted
- 1 cup shredded sharp cheddar cheese
- 1 cup fresh or frozen corn kernels
- 2 jalapeños finely chopped (plus extra slices for topping)
- ⅓ cup Honey
- Juice of 1 Lime
- Zest of 1 Lime
Instructions
- Preheat oven to 375°F (190°C)
- Grease an 8-inch baking dish or skillet.
- In a bowl, combine: cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk until evenly mixed.
- In another bowl, whisk: buttermilk, eggs, and melted butter
- Pour wet into dry. Mix gently until just combined.
- Add: shredded cheddar, corn kernels, and chopped jalapeños. Fold everything together.
- Pour batter into pan. Smooth the top and add jalapeño slices.
- Bake for 25–30 minutes until golden brown and toothpick comes out clean
- Mix: honey, lime juice, and lime zest
- Let cornbread cool slightly. Drizzle glaze over the top or brush it on.
- Slice and serve warm.
Video
Recipe Tips
Do not overmix the batter. Mix just until combined to keep the cornbread soft and tender. Overmixing will make it dense instead of fluffy.
Bonus tip
Let it rest for 10 minutes after baking, it helps everything set and slice clean.
Let it rest for 10 minutes after baking, it helps everything set and slice clean.
