Description
Sweet and spicy, this moist jalapeño cornbread is perfectly balanced with a zesty lime honey glaze that adds a citrusy kiss to every bite. Ideal as a side dish, brunch item, or snack on its own.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup sugar
- 1 cup buttermilk
- 1/2 cup melted butter
- 2 large eggs
- 2 jalapeños, seeded and diced
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon lime zest
Instructions
- Preheat oven to 375°F (190°C). Lightly grease or line an 8×8-inch baking dish with parchment paper.
- In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, combine buttermilk, melted butter, and eggs. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the diced jalapeños and corn kernels.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- While the cornbread is baking, mix the honey, lime juice, and lime zest in a small saucepan over low heat until warm and well combined.
- Once the cornbread is out of the oven, immediately drizzle the warm lime honey glaze over the top. Let it soak in for a few minutes before slicing and serving.
Notes
- You can adjust the number of jalapeños for more or less heat.
- Frozen corn should be thawed before mixing into the batter.
- Serve warm for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
