Description

This Spicy Sweet Jalapeño Cornbread offers a delightful balance of flavors and textures. The moist, tender crumb of the cornbread is infused with a gentle warmth from diced jalapeños, complemented by a subtle sweetness. A vibrant, zesty lime drizzle is poured over the top, adding a bright, tangy finish that perfectly enhances each bite. Garnished with fresh jalapeño slices and cilantro, this baked cornbread presents an inviting visual appeal.

Ingredients

Scale

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/4 cup unsalted butter, melted (or neutral oil)
2–3 fresh jalapeños, 1-2 diced (seeds removed for less heat), 1 sliced into rings for garnish
1/4 cup fresh cilantro, chopped (plus extra for garnish)
For the Zesty Lime Drizzle:
1/4 cup fresh lime juice
2 tablespoons honey or agave nectar
1 tablespoon lime zest

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Instructions

Preheat your oven to 375°F (190°C). Lightly grease and flour a 9-inch round baking pan or an 8×8 inch square pan.
In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, whisk together the egg, buttermilk, and melted butter or oil until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
Fold in the diced jalapeños and chopped cilantro until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
While the cornbread bakes, prepare the Zesty Lime Drizzle: In a small bowl, whisk together the fresh lime juice, honey or agave nectar, and lime zest until well combined.
Once the cornbread is out of the oven, let it cool in the pan for 5-10 minutes.
Carefully invert the cornbread onto a wire rack to cool completely, or serve warm directly from the pan.
Just before serving, generously drizzle the Zesty Lime Drizzle over the top of the cornbread. Garnish with fresh jalapeño slices and additional chopped cilantro.

Notes

For a milder heat, remove all seeds and membranes from the jalapeños before dicing.

Do not overmix the batter; overmixing can lead to a tough cornbread.

This cornbread is best served warm, but it also holds well at room temperature.

Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 25-30 minutes

Nutrition

Calories: 250 kcal
Fat: 6g
Carbohydrates: 45g
Protein: 5g