Dessert

Spicy Sweet Jalapeño Cornbread with Zesty Lime Drizzle Recipe

ByLily Monroe January 16, 2026January 16, 2026

Introduction

This Spicy Sweet Jalapeño Cornbread combines the comforting texture of classic cornbread with a lively kick from fresh jalapeños. Topped with a zesty lime drizzle, it’s a perfect side that balances heat and sweetness for any meal.

The image shows a round cornbread with a golden-brown crust, cut into slices with one slice slightly pulled out in the front. The top layer is glossy and moist, decorated with thin green jalapeño slices evenly spread, and sprinkled with small bits of herbs and seeds. The cornbread itself looks soft and crumbly with a light yellow inside, and a few crumbs scattered around the base on a white marbled surface. In the background, there is a small lime wedge and some loose green herbs adding fresh color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup honey
1 cup buttermilk
2 large eggs
¼ cup unsalted butter, melted
2 fresh jalapeños, finely chopped
2 tablespoons chopped fresh cilantro
1 jalapeño, thinly sliced
2 tablespoons chopped cilantro for garnish
2 tablespoons fresh lime juice
1 teaspoon lime zest
½ cup powdered sugar

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking dish with butter or nonstick spray.
Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Step 3: In a separate bowl, whisk the buttermilk, honey, eggs, and melted butter until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Fold in chopped jalapeños and cilantro.
Step 5: Pour the batter into your prepared skillet or dish. Smooth the top and arrange jalapeño slices on top.
Step 6: Bake for 25–30 minutes, or until golden brown and a toothpick comes out clean.
Step 7: While baking, whisk lime juice, zest, and powdered sugar to make the drizzle. Adjust consistency as needed.
Step 8: Let the cornbread cool for 10–15 minutes. Drizzle with the lime glaze and garnish with fresh cilantro.
Step 9: Slice, serve warm or at room temperature.

Tips & Variations

For less heat, remove seeds from jalapeños before chopping.
Add a handful of shredded cheddar cheese for extra richness.
Use Greek yogurt instead of buttermilk for a tangy twist.
Replace cilantro with parsley if preferred or if you dislike the flavor.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the oven or microwave before serving. The lime drizzle is best added fresh to keep its bright flavor.

How to Serve

A thick, golden cornbread is shown with a slice cut out, revealing a moist, dense inside with green flecks throughout. The top layer is browned and shiny with a glaze, decorated with thin, green jalapeño slices and small pieces of fresh green herbs scattered on the surface. In the foreground, there are two thin slices of lime resting next to the cornbread on a white plate. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but to mimic the tang of buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.

How spicy is this cornbread?

The heat level depends on the jalapeños used and whether you include seeds. Removing seeds reduces the spiciness for a milder flavor.

Lily Monroe