Jalapeño Cornbread with Lime Honey Glaze
A delightful twist on classic cornbread, topped with a sweet and tangy lime honey glaze. Perfect for those who enjoy a little spice.
Servings: 8 servings
Calories: 180kcal
Ingredients
For the Cornbread
- 1 cup yellow cornmeal Provides a rich, buttery flavor and grainy texture.
- 1 cup all-purpose flour For a fluffy and light structure.
- 1 tablespoon baking powder Ensures the cornbread rises beautifully.
- 1/4 cup granulated sugar Adds sweetness to balance the heat.
- 1/2 teaspoon salt Enhances all other flavors in the dish.
- 1 cup buttermilk Contributes a creamy texture and slight tanginess.
- 2 large eggs Acts as a binding agent for structure.
- 1/2 cup unsalted butter, melted Adds rich taste.
- 2 medium jalapeños, finely chopped and seeded Provides the spicy kick.
- 1/2 cup grated cheddar cheese (optional) Adds creaminess and flavor.
For the Glaze
- 1/2 cup honey Creates a luscious glaze.
- Zest of 1 lime Adds a refreshing citrus note.
- 3 tablespoons fresh lime juice Brings brightness and balance.
- 1 tablespoon melted butter To enrich the glaze.
- Pinch of salt Enhances glaze flavors.
For Garnish
- Fresh cilantro, chopped (optional) Adds color and freshness.
- Sliced jalapeños (optional) Additional garnish for spice lovers.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Lightly grease and flour a 9-inch cake pan or cast iron skillet.
Mixing
- In a large bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, salt, and baking powder. Stir until evenly mixed.
- In another bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
- Pour the wet mixture into the dry ingredients and stir until just blended.
- Gently fold in the chopped jalapeños and cheddar cheese, if using.
Baking
- Pour the batter into your prepared pan and smooth the top.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Glazing
- While the cornbread bakes, prepare the lime honey glaze by mixing honey, lime zest, lime juice, melted butter, and a pinch of salt in a small bowl.
- Once the cornbread is done, remove it from the oven and drizzle the glaze generously while it’s still warm.
Serving
- Garnish with slices of jalapeño and chopped cilantro.
- Allow the cornbread to cool slightly, then slice and serve warm.
Notes
For a milder flavor, deseed jalapeños well. Avoid overmixing for a light, fluffy texture. For extra flavor, consider adding smoked paprika or garlic powder.