Jalapeño Cornbread with Lime Honey Glaze
A delightful twist on classic cornbread with jalapeños and a tangy lime honey glaze.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal For the base of the cornbread.
- 1 cup all-purpose flour Adds structure to the cornbread.
- 1 tablespoon baking powder Leavening agent.
- 1/2 teaspoon salt Enhances flavor.
- 1/4 cup granulated sugar Balances the heat from jalapeños.
Wet Ingredients
- 1 cup buttermilk Adds moisture and flavor.
- 2 large eggs Binds the ingredients together.
- 1/2 cup unsalted butter, melted Adds richness.
Add-ins
- 2 medium jalapeños, seeded and finely chopped Adds spice.
- 1/2 cup grated cheddar cheese (optional) For added flavor.
Lime Honey Glaze
- 1/2 cup honey Sweetens the glaze.
- Zest of 1 lime Adds citrus flavor.
- 3 tablespoons lime juice Enhances tanginess.
- 1 tablespoon melted butter For richness.
- Pinch of salt Balances sweetness.
For Garnish
- to taste sliced jalapeños For visual appeal.
- to taste freshly chopped cilantro For fresh flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a 9-inch round cake pan or cast iron skillet with butter or oil and a sprinkle of flour.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar until combined.
- In a separate bowl, combine the buttermilk, eggs, and melted butter, beating well.
- Pour the wet ingredients into the dry ones and stir until just combined, then fold in the chopped jalapeños and cheddar cheese.
Baking
- Carefully pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Glaze and Serve
- While the cornbread is baking, prepare the lime honey glaze by whisking together honey, lime zest, lime juice, melted butter, and a pinch of salt.
- Once baked, remove the cornbread from the oven, poke holes in the top with a toothpick, and drizzle the glaze over it.
- Garnish with sliced jalapeños and cilantro before serving warm.
Notes
Consider adding corn kernels or diced red bell peppers for extra flavor. Let buttermilk sit at room temperature for 30 minutes for better texture.