Jalapeño Cornbread with Honey-Lime Butter

My husband and I spent pretty much the entire weekend in swimsuits, walking along the beach, napping in the warm sun, and dining out around where we were staying in Pismo Beach. That’s why, once Sunday rolled around and we were back home, I was feeling a little winded but ready to cook something simple, summery and fresh. For our Sunday spread, I laid out a tangy Chicken Tortilla Soup with avocado and lime and this subtly spicy and moist cornbread to go along with it. Easy, delicious and… well, not the route I’d typically go on the first 82-degree day of the year (Popsicles for dinner, anyone?).

Thankfully, I only needed to fire up our little toaster oven to 375 degrees for a perfect cornbread, but we had all the windows open just in case any heat escaped!

The jalapeño cornbread made for a mild but oh-so-scrumptious side dish to the spicy soup, and the honey-lime butter was a very fresh and light spread. The best thing about this cornbread is that you can easily omit the jalapeños altogether and it would still be delicious!

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Jalapeño Cornbread with Honey-Lime Butter

Ingredients:

Cornbread:

2 jalapenos
2/3 cup sugar
1/2 cup melted butter
2 large eggs
1/2 tsp. baking soda
1 cup buttermilk
1/2 tsp. salt
1 cup yellow cornmeal
1 cup flour

Honey-Lime Butter:

1/2 cup softened butter
1 tsp. lime zest
1 tbsp. honey

Directions:

For Cornbread:

Preheat the oven to 375 degrees. Remove the seeds from and slice jalapenos finely. Set aside.

In a medium bowl, stir sugar and butter together. Whisk in eggs. Whisk in baking soda and buttermilk. Add salt, cornmeal, and flour. Do not overmix. As soon as the flour disappears, stop mixing. Add jalapeno slices.

Add batter to a greased 8-inch baking dish and smooth out the batter. Bake for about 35 minutes, or until top is golden brown. Prick the center with a toothpick and make sure it comes out clean. If not clean, bake for about 5 more minutes.

For Honey-Lime Butter:

Combine ingredients together and mix well. Serve with cornbread.

      

19 Responses to “Jalapeño Cornbread with Honey-Lime Butter”

  1. #
    1
    Jenny — March 30, 2010 @ 1:22 am

    This looks DELICIOUS. And I’m jealous of your weather!

  2. #
    2
    PFx — March 30, 2010 @ 1:27 am

    Yum! This is just my type of food. And a fried chicken and I am in heaven!

  3. #
    3
    Ed Schenk — March 30, 2010 @ 11:04 am

    This looks great! I love jalapeno Cornbread and the butter sounds like the perfect accompaniment

  4. #
    4
    Brad — March 30, 2010 @ 8:37 pm

    Yum, this sounds great thanks for the recipe. I’m looking forward to the picey soup recipe

  5. #
    5
    Georgia — March 30, 2010 @ 10:24 pm

    Thanks for the kind comments, everyone! There’s plenty left over – I wish I could mail some to you all!

  6. #
    6
    Sophie — March 31, 2010 @ 8:00 pm

    So many awesome flavor combos! Love the sound of the honey-lime butter. :)

  7. #
    7
    Chili — April 9, 2010 @ 8:26 am

    Oh yeah I am making this cornbread this weekend. Thanks for the recipe.

  8. #
    8
    Chili — January 10, 2011 @ 9:57 pm

    Oh yeah I am making this cornbread this weekend. Thanks for the recipe.

  9. #
    9
    Sophie — January 10, 2011 @ 9:57 pm

    So many awesome flavor combos! Love the sound of the honey-lime butter. :)

  10. #
    10
    Brad — January 10, 2011 @ 9:57 pm

    Yum, this sounds great thanks for the recipe. I’m looking forward to the picey soup recipe

  11. #
    11
    Georgia — January 10, 2011 @ 9:57 pm

    Thanks for the kind comments, everyone! There’s plenty left over – I wish I could mail some to you all!

  12. #
    12
    Ed Schenk — January 10, 2011 @ 9:57 pm

    This looks great! I love jalapeno Cornbread and the butter sounds like the perfect accompaniment

  13. #
    13
    PFx — January 10, 2011 @ 9:57 pm

    Yum! This is just my type of food. And a fried chicken and I am in heaven!

  14. #
    14
    Jenny — January 10, 2011 @ 9:57 pm

    This looks DELICIOUS. And I’m jealous of your weather!

  15. #
    15
    Lisa~~ — February 18, 2012 @ 2:08 am

    This looks wonderful and as I’m a sucker for lime, sweet & spice together this is right up my alley. Thanks for finding my blog and I’m thrilled to have found yours, you have some great recipes.

  16. #
    16
    Jennifer @ Something Like That Designs — March 23, 2012 @ 4:57 pm

    Love the addition of the honey lime butter! Definitely on my list to try!

  17. #
    17
    christie — June 12, 2013 @ 6:11 am

    This was so good, made it for dinner last night with your jerk chicken for my husband and his friend. It was a huge hit. I also make that citrus chicken with the rosemary and sea salt parker rolls last week for a family b-day party and everyone was raving. You will be a new go to site. Thanks for the easy but very impressive recipes.

  18. #
    18
    meg — November 27, 2013 @ 1:00 am

    Could You Please Post Your OriginaL Jalapeno Cornbread Recipe With The Honey Actually In The Batter? Its So Good!

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