Description
A moist, fluffy cornbread with a kick of jalapeño heat balanced by a touch of sweetness, topped with a bright, tangy lime drizzle for a burst of flavor.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 2 jalapeños, finely chopped (seeds removed for milder heat)
- 1/2 cup corn kernels (fresh or canned, drained)
- 1 cup powdered sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
Instructions
- Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix buttermilk, melted butter, and eggs until smooth. Pour wet ingredients into dry ingredients and stir until just combined. Fold in chopped jalapeños and corn kernels.
- Pour batter into prepared pan and 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: whisk powdered sugar, lime juice, and lime zest in a small bowl until smooth. Adjust consistency with a splash of water if needed.
- Let cornbread cool for 10 minutes, then drizzle with lime glaze. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American