Jalapeño Cornbread with Lime Honey Glaze
A delightful twist on classic cornbread with a perfect balance of savory and sweet, enhanced by fresh jalapeños and a zesty lime honey glaze.
Ingredients
Cornbread Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 2 medium jalapeños, seeded and finely chopped
- 1/2 cup grated cheddar cheese (optional)
Lime Honey Glaze Ingredients
- 1/2 cup honey
- Zest of 1 lime
- 3 tablespoons lime juice
- 1 tablespoon melted butter
- Pinch salt
- Sliced jalapeños for garnish
- Freshly chopped cilantro for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a 9-inch round cake pan or cast iron skillet.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar.
- In a separate bowl, combine the buttermilk, eggs, and melted butter. Whisk until fully blended and frothy.
- Pour the wet mixture into the bowl with the dry ingredients and gently stir until combined.
- Fold in the chopped jalapeños and optional cheddar cheese.
- Pour the batter into the prepared pan and spread evenly.
Baking
- Bake in the preheated oven for 20-25 minutes until a toothpick inserted in the center comes out clean.
- While baking, prepare the lime honey glaze by whisking together the honey, lime zest, lime juice, melted butter, and a pinch of salt.
- Once the cornbread is done, poke holes on top with a toothpick and drizzle the lime honey glaze over it.
- Garnish with sliced jalapeños and freshly chopped cilantro before slicing and serving warm.
Notes
Try different types of cheese for varied flavor, reduce sugar in glaze for less sweetness, or add more lime juice. Serve with chili, grilled meats, or garden salad for a delicious meal.