Description
A delightful twist on traditional cornbread featuring spicy jalapeños, sweet honey, and a tangy lime glaze that bursts with flavor.
Ingredients
Scale
- 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)
- 1/2 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 your 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 the cornmeal, flour, baking powder, salt, and sugar until well combined.
- Beat together the buttermilk, eggs, and melted butter in another bowl until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in jalapeños and cheddar cheese, if using.
- Pour the batter into the prepared pan and bake for 20-25 minutes.
- While the cornbread is baking, prepare the glaze by whisking together honey, lime zest, lime juice, melted butter, and a pinch of salt in a small bowl.
- Remove the cornbread from the oven and poke holes throughout the top. Drizzle the glaze generously over the warm cornbread.
- Arrange sliced jalapeños and chopped cilantro on top for garnish.
- Allow the cornbread to cool slightly before slicing and serving warm.
Notes
Using fresh jalapeños enhances flavor. For extra spice, include the seeds. Store leftover cornbread tightly wrapped.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg