Jalapeño Cornbread with Honey-Lime Butter

Jalapeño Cornbread with Honey-Lime Butter

Warm, sweet, spicy, and so easy—this Jalapeño Cornbread with Honey-Lime Butter is the kind of recipe that instantly wins people over. It’s the perfect mix of comfort food and a little kick, with everyday ingredients that come together in minutes. The honey-lime butter is bright, creamy, and lightly sweet, and it melts right into the soft crumb of the cornbread. This is the side dish you make when you want something simple but special, cozy but bold, and perfect for everything from chili night to lazy weekend brunch.

Whether you’re a beginner baker or a seasoned home cook, this recipe stays straightforward and stress-free. No fancy steps, no complicated tools—just a bowl, a baking dish, and a few pantry staples. You can easily adjust the heat level, make it ahead, or serve it to a crowd. It’s the kind of recipe that always gets requested again.

Ingredients for Jalapeño Cornbread with Honey-Lime Butter

• Jalapeños

• Sugar

• Butter

• Eggs

• Baking soda

• Buttermilk

• Salt

• Yellow cornmeal

• Flour

• Lime zest

• Honey

Why You’ll Love Jalapeño Cornbread with Honey-Lime Butter

This recipe is quick, cozy, and nearly impossible to mess up. It uses simple pantry staples, requires only one bowl, and delivers bakery-level flavor with minimal effort. The sweet heat and citrusy butter make every slice completely irresistible.

Warm, comforting, and just the right touch of bold, this Jalapeño Cornbread with Honey-Lime Butter brings a little joy to any meal. Whether you’re pairing it with a big pot of chili or slicing a warm square for breakfast, it’s the kind of recipe that becomes a household favorite fast. Make it once, and it’ll earn a permanent spot in your rotation.

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

Instructions

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.