Jalapeño Cornbread with Lime Honey Glaze
A delightful twist on a classic comfort food, this cornbread combines savory jalapeños with a sweet lime honey glaze for a scrumptious dish perfect for any occasion.
Servings: 8 pieces
Calories: 225kcal
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal Golden, hearty, and loaded with texture.
- 1 cup all-purpose flour Light and fluffy, it creates balance in the texture.
- 1 tablespoon baking powder The secret for that delightful rise.
- 1/4 cup granulated sugar Adds a hint of sweetness.
- 1/2 teaspoon salt Enhances the overall flavor.
Wet Ingredients
- 1 cup buttermilk Creamy and tangy, it makes the cornbread moist.
- 2 large eggs Binding agents that help achieve the perfect crumb.
- 1/2 cup unsalted butter, melted Adds richness and depth of flavor.
Flavor Enhancers
- 2 medium jalapeños, finely chopped and seeded Spicy and slightly sweet.
- 1/2 cup grated cheddar cheese (optional) For an extra cheesy twist.
Glaze
- 1/2 cup honey Sweet and luscious.
- zest of 1 lime Brightens the dish.
- 3 tablespoons fresh lime juice Adds an acidic punch.
- 1 tablespoon melted butter Ensures the glaze is rich.
- pinch salt Enhances the sweetness of the glaze.
Optional Garnish
- fresh cilantro, chopped (optional) For added freshness.
- sliced jalapeños (optional) For those who want to elevate the spicy experience.
Instructions
Preparation
- Preheat Oven: Begin by preheating your oven to 400°F (200°C).
- Prepare the Pan: Lightly grease and flour a 9-inch cake pan or a cast iron skillet.
- Combine Dry Ingredients: In a large bowl, mix together the cornmeal, flour, sugar, salt, and baking powder. Whisk until well blended.
- Mix Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter until creamy.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir just until combined; don’t overmix.
- Add Jalapeños and Cheese: Gently fold in the chopped jalapeños and cheddar cheese (if using) into the batter.
Baking
- Pour the batter into your prepared pan and bake for 20–25 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
Glaze
- Make the Glaze: While the cornbread is baking, whisk together honey, lime zest, lime juice, melted butter, and a pinch of salt in a small bowl.
- Glaze the Cornbread: Once baked, remove the cornbread from the oven. While it’s still warm, poke small holes on top using a toothpick or fork and drizzle the glaze all over.
Serve
- Finally, garnish with sliced jalapeños and chopped cilantro, if desired. Let it cool slightly, slice, and serve while warm.
Notes
Adjust the number of jalapeños to suit your heat preference. Serve warm, but it’s still delightful at room temperature. To store, wrap in plastic or airtight container. It stays fresh at room temperature for 2–3 days or can be refrigerated for up to a week.