If you’re looking for a cornbread that packs a little kick and a lot of flavor, the Jalapeño Cornbread with Lime Honey Glaze is exactly what you need. This cornbread combines mild heat from fresh jalapeños, sweetness from honey, and a tangy lime glaze for a deliciously balanced, moist, and golden bread.

It’s perfect for weeknight dinners, barbecue sides, or brunch spreads, and it’s easy enough to whip up in under an hour.

Why You’ll Love This Cornbread

Moist and tender crumb thanks to the right balance of butter, eggs, and milk

A little heat from fresh jalapeños, balanced with sweetness
Tangy lime honey glaze that elevates every bite
Quick and easy—ready in under 60 minutes

Perfect for pairing with chili, soups, or salads
Visually stunning with vibrant jalapeños and a glossy glaze

This isn’t just cornbread—it’s a flavor-packed side that can steal the show.

Key Ingredients

Dry Ingredients

Cornmeal (medium or fine grind)
All-purpose flour
Baking powder

Salt
Sugar (white or coconut sugar)

Wet Ingredients

Eggs

Milk or buttermilk
Butter, melted

Flavor Add-Ins

Fresh jalapeños, seeded and diced

Sweet corn kernels (optional)
Cheddar cheese (optional for extra richness)

Glaze

Honey

Fresh lime juice and zest

Choosing the Best Ingredients

Cornmeal: Medium grind provides a tender texture; fine grind yields a smoother crumb.
Jalapeños: Fresh and firm; remove seeds for milder heat or keep seeds for extra kick.

Lime & Honey: Freshly squeezed lime juice and good-quality honey make all the difference.
Butter: Use unsalted for better control over seasoning.

Tip: Adjust the jalapeño heat to your preference—you can even roast them for a smoky flavor.

How to Make Jalapeño Cornbread with Lime Honey Glaze

Step 1: Preheat Oven & Prepare Pan

Preheat oven to 400°F (200°C).
Grease an 8×8-inch baking pan or cast-iron skillet.

Step 2: Mix Dry Ingredients

In a bowl, combine cornmeal, flour, baking powder, salt, and sugar.

Whisk to evenly distribute ingredients.

Step 3: Mix Wet Ingredients

In another bowl, whisk together eggs, milk or buttermilk, and melted butter.

Step 4: Combine & Add Jalapeños

Pour wet ingredients into dry ingredients and stir until just combined.

Fold in diced jalapeños (and corn kernels or cheese if using).

Step 5: Bake

Pour batter into prepared pan.
Bake for 20–25 minutes until golden brown and a toothpick comes out clean.

Step 6: Prepare Lime Honey Glaze

While cornbread is baking, mix honey with fresh lime juice and zest.
Adjust sweetness or acidity to taste.

Step 7: Glaze & Serve

Brush the glaze over the hot cornbread right out of the oven.

Let cool slightly, slice, and serve.

Texture & Flavor Profile

Moist, tender crumb with slightly crisp edges
Spicy jalapeños add a gentle kick

Sweet corn kernels (if added) give bursts of natural sweetness
Cheddar cheese adds richness (optional)
Bright, tangy lime-honey glaze balances the heat and sweetness

Each bite is sweet, spicy, and tangy, with a soft yet slightly crisp texture.

Pro Tips for Perfect Cornbread

Don’t overmix—stir until ingredients are just combined for tender crumb.
Use room-temperature eggs and milk for better incorporation.

Adjust jalapeños for your heat preference; roasting adds smoky depth.
Brush glaze while hot—it soaks in beautifully.
Use a cast-iron skillet for golden edges and rustic presentation.

Delicious Variations

Cheddar & Jalapeño

Fold shredded cheddar into the batter for extra richness.

Roasted Pepper Cornbread

Roast jalapeños or mix in bell peppers for smoky, colorful bites.

Honey Butter Glaze

Mix softened butter with honey and lime for a creamy glaze.

Sweet & Spicy

Add a pinch of cayenne to the batter for more heat.

Vegan Adaptation

Use flax eggs and plant-based milk, and swap butter for coconut oil.

What to Serve with Jalapeño Cornbread

Chili (beef, chicken, or vegetarian)

Hearty soups like tomato, bean, or squash
BBQ ribs, pulled pork, or grilled chicken
Salads for a brunch spread

Tacos or Mexican-inspired dishes

This cornbread is perfect as a side or a snack, and the glaze makes it party-ready.

Make-Ahead & Storage Tips

Make Ahead

Bake in advance, store in an airtight container at room temperature for 2 days.

Reheat in oven or toaster oven to revive crisp edges.

Freezing

Wrap tightly in foil or plastic wrap, freeze up to 2 months.
Thaw at room temperature and reheat before glazing.

Glaze Storage

Mix glaze fresh before serving or store in fridge for up to a week.

Common Mistakes to Avoid

Overmixing the batter—makes cornbread tough
Baking too long—can dry out cornbread

Using old baking powder—prevents proper rise
Not brushing glaze while warm—won’t soak in properly
Overcrowding jalapeños—affects texture and heat balance

Frequently Asked Questions

Q: Can I make this cornbread spicier?
A: Yes—keep jalapeño seeds or add a dash of cayenne pepper.

Q: Can I use frozen corn kernels?
A: Yes, thaw and drain well before folding into batter.

Q: Can I make it gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend.

Q: Is this kid-friendly?
A: Remove seeds from jalapeños or use fewer peppers for a milder flavor.

Why This Recipe Works

Cornmeal gives traditional cornbread texture
Jalapeños add gentle heat without overpowering

Lime honey glaze adds brightness and balances flavors
Tender, moist crumb from proper mixing and butter/milk ratio
Optional add-ins like cheese and corn add extra flavor layers

This cornbread is easy, flavorful, and visually stunning—perfect for home cooks and entertaining alike.

Perfect for Any Occasion

Weeknight dinners or comfort food nights
Barbecue or picnic sides

Brunch spreads or potlucks
Holiday meals with chili or soups
Family-friendly gatherings

The sweet, spicy, and tangy combination makes this cornbread a crowd-pleaser every time.

Final Thoughts

Jalapeño Cornbread with Lime Honey Glaze is the ultimate sweet, spicy, and tangy cornbread. With moist crumb, crispy edges, and a bright glaze, it’s perfect for pairing with chili, soups, BBQ, or enjoying on its own.

If you want a flavorful, easy-to-make cornbread that impresses, this recipe deserves a spot in your kitchen rotation.

Jalapeño Cornbread with Lime Honey Glaze (Spicy, Sweet & Perfectly Moist)

Author: WAFA LI

Print Recipe

Instructions

Prep: Preheat oven to 400°F (200°C). Grease a 9″ cast-iron skillet or 8×8″ baking pan.
Make batter: In a bowl, whisk flour, cornmeal, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, melted butter, eggs, and sugar (if using).
Combine wet and dry ingredients; fold in jalapeños (and cheese, if using).

Bake: Pour batter into hot skillet (or pan). Bake 20–25 minutes, until golden and a toothpick comes out clean.
Make glaze: While cornbread bakes, whisk honey, lime zest, lime juice, and salt.
Glaze: Immediately after removing cornbread from oven, brush or drizzle with lime honey glaze.

Cool 10 minutes before slicing.

💡 Pro Tips:
– For extra heat, leave some jalapeño seeds in.
– Serve warm with extra honey-lime drizzle and a pat of butter!
– Make it ahead: Reheat and re-glaze before serving.

Prep Time & Nutrition (per serving, serves 9):