Description
A moist and tender cornbread with a kick of fresh jalapeño and sweetness from honey, topped with a tangy lime glaze that balances the heat perfectly.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 2 jalapeños, seeded and finely chopped
- Zest of 1 lime
- For the drizzle: 1/2 cup powdered sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon milk
Instructions
- Preheat oven to 400°F (200°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, whisk eggs, buttermilk, melted butter, and honey until smooth.
- Pour wet ingredients into dry and stir until just combined. Fold in chopped jalapeños and lime zest.
- Transfer batter to prepared pan and spread evenly. Bake for 20-25 minutes, until golden and a toothpick inserted in center comes out clean.
- For the drizzle: In a small bowl, whisk powdered sugar, lime juice, and milk until smooth.
- Let cornbread cool in pan for 10 minutes, then drizzle with lime glaze. Serve warm.
Notes
You can customize the seasonings to taste. For extra heat, leave some seeds in the jalapeño.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Side
- Cuisine: American