Spicy Jalapeño Cornbread Drizzled with Sweet Lime Honey

The Day I Fell in Love with Spicy-Sweet Cornbread

There’s something magical about the way opposites attract in food—especially when it comes to heat and sweetness. I discovered this truth one summer evening when my dear friend Maria brought over a pan of jalapeño cornbread still warm from the oven. The golden edges crunched between my fingers, the scent of toasted cornmeal and fiery peppers filling the air. Then, just as I took my first bite, she drizzled it with a glossy ribbon of lime-infused honey. The combination was revelatory: the burn of the peppers, the earthy corn, and that bright, citrus-kissed sweetness dancing together. I knew right then I’d be making this recipe my own. Today, I’m sharing my version—a little bolder, a little stickier, and utterly irresistible.

Ingredients You’ll Need

Gather these simple ingredients, and let’s create some magic:

• 1 cup fine cornmeal – The soul of our cornbread. I prefer fine grind for a tender crumb, but medium works too for a heartier texture.
• 1 cup all-purpose flour – Our trusty backbone to balance the cornmeal’s grit.
• 1 tbsp baking powder – For that perfect rise. Make sure it’s fresh—no one wants flat cornbread!
• 1 tsp salt – Just enough to make all the flavors sing.
• 2 large eggs – Room temperature, please! They’ll blend into the batter like a dream.
• 1 cup buttermilk – Tangy, rich, and the secret to ultra-moist bread. No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice and let it sit for 5 minutes.
• ¼ cup honey – A natural sweetness that complements the spice so well.
• ½ cup unsalted butter, melted – Because everything’s better with butter. I like to brown mine slightly for a nutty depth.
• 2-3 fresh jalapeños, finely diced – Adjust to your heat tolerance! Remove seeds for milder flavor, or leave ’em in for a fiery kick.
• Zest of 1 lime – This bright pop in the batter ties everything together.
• For the drizzle: ¼ cup honey + 1 tbsp fresh lime juice – Warm them together for a syrup that’ll make your cornbread shine.

Let’s Bake Together

Preheat your oven to 375°F (190°C) and grab your favorite 9-inch cast-iron skillet or baking pan. There’s something so comforting about the ritual of baking cornbread—the sizzle of butter in the pan, the way the kitchen fills with warmth. Here’s how we’ll do it:

1. Whisk the dry ingredients: In a large bowl, combine the cornmeal, flour, baking powder, and salt. Give it a good stir—I like to use a fork to break up any little lumps.
2. Mix the wet ingredients: In another bowl, whisk the eggs until pale and frothy. Slowly pour in the buttermilk, honey, and melted butter, whisking as you go. Add the lime zest and jalapeños last, folding them in gently.
3. Bring it all together: Pour the wet mixture into the dry ingredients. Stir just until combined—overmixing makes tough cornbread, and we want tender crumbs! A few lumps are totally fine.
4. Prep your pan: Place your skillet in the preheating oven for 3 minutes to warm it up (this gives us those crispy edges we crave). Carefully remove it, add a pat of butter to melt and coat the bottom, then pour in the batter.

Now, slide that skillet into the oven and let the magic happen. In about 20-25 minutes, you’ll have golden perfection. But wait—the best part is coming next… that sweet lime honey drizzle I promised you.