Can I make this cornbread gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum.

What can I use instead of buttermilk?

Make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk . Let it sit for 5 minutes before using.

Store at room temperature for 3 days , in the fridge for 5 days , or freeze for up to 2 months .

Absolutely! Try adding corn kernels, bell peppers, or crispy bacon bits for more flavor and texture.

Yes! You can bake the cornbread a day ahead and store it at room temperature. Just warm it up slightly before serving for the best texture.

Definitely! While cheddar is a classic choice, Monterey Jack, Pepper Jack, or Gouda all work well.

Reheat slices in a 350°F oven for 10 minutes or microwave for 30 seconds .

It has a mild to medium heat level. For a milder version, remove all seeds from the jalapeños or use just one.

It goes great with grilled meats, chili, soups, stews, and even salads. A cold beer or iced tea also pairs beautifully.

A moist, buttery cornbread with a spicy kick from jalapeños, balanced by a sweet and tangy lime honey glaze. Perfect for any occasion!

Scale

Preheat oven to 400°F (200°C). Grease and flour a 9-inch round cake pan or cast iron skillet.
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
In a separate bowl, beat buttermilk, eggs, and melted butter.
Combine wet and dry ingredients, stirring until just mixed. Fold in chopped jalapeños and cheddar cheese.
Pour batter into prepared pan and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
While baking, whisk honey, lime zest, lime juice, melted butter, and salt together for the glaze.
Once baked, poke small holes in the cornbread and drizzle with the lime honey glaze.
Garnish with sliced jalapeños and fresh cilantro before serving.

For a milder version, use only one jalapeño or swap for a milder pepper like poblano.

Keywords: cornbread, jalapeño, honey glaze, spicy, sweet, side dish