Description
A moist, buttery cornbread with a spicy kick from jalapeños, balanced by a sweet and tangy lime honey glaze. Perfect for any occasion!
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 cup buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- 2 medium jalapeños, seeded and finely chopped
- ½ cup grated cheddar cheese (optional)
- ½ cup honey
- Zest of 1 lime
- 3 tablespoons lime juice
- 1 tablespoon melted butter
- Pinch of salt
- Sliced jalapeños (for garnish)
- Freshly chopped cilantro (for garnish)
Instructions
- 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.
Notes
For a milder version, use only one jalapeño or swap for a milder pepper like poblano.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: cornbread, jalapeño, honey glaze, spicy, sweet, side dish