Description
A moist and flavorful cornbread with a kick of jalapeño and a touch of sweetness, topped with a tangy lime drizzle that balances the heat perfectly.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 2 jalapeños, seeded and finely chopped
- 1 cup corn kernels (fresh or frozen, thawed)
- 1/2 cup shredded cheddar cheese
- For the drizzle: 1/2 cup powdered sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon honey
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, mix buttermilk, eggs, melted butter, and vegetable oil until well combined.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in jalapeños, corn kernels, and cheddar cheese.
- Pour batter into prepared pan and smooth the top.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- While cornbread bakes, make the lime drizzle: In a small bowl, whisk together powdered sugar, lime juice, lime zest, and honey until smooth.
- Let cornbread cool for 10 minutes in the pan, then drizzle with lime glaze before serving.
Notes
You can customize the seasonings to taste. Adjust the amount of jalapeños based on your heat preference, and add more honey to the drizzle if you prefer a sweeter finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American