Jalapeño Gruyère Cornbread with Lime Honey Glaze

This cornbread is a perfect harmony of sweet, spicy, tangy, and earthy, making it an ideal accompaniment for stews and soups, grilled meat or salads. I have used jalapeño and Gruyère, but other chilli peppers and cheeses would work just as fine. If you prefer it extra spicy, just leave the jalapeños seeds in. The cornbread is delicious on its own, with some butter or honey lime glaze. It is completely optional, but I strongly recommend it as it adds a tangy sweetness and zesty kick that elevate the flavours to a whole new level and take your mood on a delightful turn! Leftovers can be frozen, or cut them into cubes to make croutons for soups and salads.

Cornbread	Glaze
120 g White spelt flour (or plain flour) 120 g Yellow cornmeal 50 g Erythritol (or white sugar) 2 tsp Baking powder 1/2 tsp Baking soda 1/2-1 tsp Salt 250 g Buttermilk 50 g Chicken schmaltz (or butter, melted) 2 Large eggs 140 g Canned corn kernels 50 g Gruyère, grated plus more for garnish 3 Jalapeño peppers, seeded and finely chopped 1 Jalapeño pepper, sliced or diced for garnish	80 g Honey Zest and juice of 1 organic lime

Preheat the oven to 200/400F. Grease a 20cm baking pan or cast iron skillet with butter or chicken schmaltz.
In a large mixing bowl, whisk together the flour, yellow cornmeal, erythritol, baking powder, baking soda and salt. In a separate bowl, combine the buttermilk, chicken schmaltz, and eggs. Whisk until well combined. Pour the wet ingredients into the dry ingredients and stir until just blended.
Gently fold in the corn kernels, chopped jalapeño, and grated gruyère until evenly distributed.
Scrape the batter into the prepared baking pan and bake until golden brown and a cake tester inserted in the center comes out clean, about 35 minutes. Cover the top with foil after 20 minutes if it browns too quickly.
For the glaze, whisk together the honey, lime zest, and lime juice in a small bowl until smooth.
Remove the cornbread from the oven and let it cool slightly in the pan for about 5 minutes. Drizzle the lime honey glaze over the warm cornbread, allowing it to soak in. Garnish with sliced jalapeño pepper and grated Gruyère. Serve warm.

29 comments:

DEZMOND 1/4/25 13:05: Why does it need so much sugar if it is a savoury meal? I do make cornbread on a weekly basis usually with zuchinni or carrots and garlic.
ellie 1/4/25 13:29: Oh, it does look sweet and spicy! Awesome..I think I would want beans with it. But it does look to amazing!
Caitlin'nMegan 1/4/25 13:30: Such a yummy presentation 🌈🌈🌈💛💛🌸🌸🌸🌸Happy April!
Tom 1/4/25 13:53: ...an exciting way to enjoy cornbread.
Lola Martínez 1/4/25 15:38: Ese pan se ve delicioso y no hay que acompañarlo con nada, ya lo lleva incluido.
Federica Simoni 1/4/25 17:37: bellissimo pane!!
Christine 1/4/25 19:34: yummy
eileeninmd 1/4/25 20:05: I would love to try a piece of this cornbread, yum!
Thanks for the recipe!
Take care, enjoy your day!
David 1/4/25 20:27: Hi Angie, Jalapeno corn bread has never been my favorite although I do like sweet corn bread with some nice butter...and honey. I'd definitely give this version a try. Take Care, Big Daddy Dave
Cocoa and Lavender 1/4/25 22:42: This looks truly amazing -- add cheese to anything and I am sold! And adding the jalapeño is wonderful, too.
My name is Erika. 1/4/25 23:36: I love cornbread, and I've seen and had some with chopped jalapenos in it, but I can't say I've seen one as pretty as yours. I love how you added the corn too. Now I think I am going to make some cornbread later this week. And orange marmalade. I have a hankering to make some of that. Have a super middle of your week Angie.
Cooking Julia 1/4/25 23:45: A beautiful cake that I would love tasting.
MELODY JACOB 2/4/25 00:05: This cornbread recipe sounds absolutely mouthwatering. The addition of the jalapeños and Gruyère adds such a nice depth of flavor, and the honey lime glaze? That’s a genius touch! It must bring such a lovely zing to the cornbread.
J.P. Alexander 2/4/25 00:42: Gracias por la receta. te mando un beso.
Brian's Home Blog 2/4/25 00:50: Cornbread with a kick, yum!
Ben | Havocinthekitchen 2/4/25 01:09: I love a good cornbread, and this one looks terrific! I especially love the shiny crust thanks to the honey glaze.
Anonymous 2/4/25 05:50: I like the idea of making croutons with this bread.
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 2/4/25 08:33: It looks nice and it would taste ok.
Happy Retiree's Kitchen 2/4/25 08:41: So much flavour here Angie, perfect with some comfort food, and beautifully presented as always. I would love to make some cornbread for a change.
David M. Gascoigne, 2/4/25 12:46: We make corn bread all the time. Maybe we have to up our game and try this version.
Ananka 2/4/25 13:45: This looks really good :-D
Jeff the Chef 2/4/25 16:49: Angie, this is probably the most gorgeous cornbread recipe I've ever seen! And the lime glaze!!!
Bill 2/4/25 18:49: Sounds excellent, I'll be trying this next week.
Veronica Lee 3/4/25 06:45: I’d love to grab a slice and savor every bite. 😋
DeniseinVA 3/4/25 09:15: Love this Angie, and beautifully presented as always. Thank you!
Pam 3/4/25 17:54: Wow! What a beautiful cornbread. Love the jalapeno and gruyere in there.
Raymund | angsarap.net 4/4/25 00:54: Sweet, spicy, and cheesy? This cornbread is a whole mood! Love the bold move with chicken schmaltz (next-level flavor!) and that honey-lime glaze sounds like the perfect zesty finish. Now I’m torn between eating it straight from the pan or crumbling it into chili… decisions, decisions.
Anonymous 4/4/25 12:16: This looks amazing - what a delicious combination of flavours.
Julia x
https://www.thevelvetrunway.com/
tigerfish 5/4/25 01:03: Indeed a perfect harmony and balance of all flavor aspects that it will be already delicious on its own.

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