Description
Enjoy a delightful twist on classic cornbread with this recipe for Jalapeño Cornbread, featuring a sweet and tangy Lime Honey Glaze. Perfect for any meal, this cornbread offers a balance of heat and sweetness that will tantalize your taste buds.
Ingredients
Scale
For the Jalapeno Cornbread:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup fresh or canned corn kernels
- 2–3 jalapeno peppers, seeded and finely chopped
- 1/2 cup shredded cheddar cheese
For the Lime Honey Glaze:
- 1/4 cup honey
- Zest and juice of 1 lime
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish or cast iron skillet with butter or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
- In a separate bowl, combine the buttermilk, melted unsalted butter, and eggs. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the corn kernels, chopped jalapeno peppers, and shredded cheddar cheese until evenly distributed.
- Pour the batter into the prepared baking dish or skillet, spreading it out into an even layer.
- Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- While the cornbread is baking, prepare the lime honey glaze. In a small bowl, whisk together the honey, lime zest, and lime juice until smooth.
- Remove the cornbread from the oven and let it cool slightly in the pan for about 5 minutes.
- Drizzle the lime honey glaze over the warm cornbread, allowing it to soak in.
- Slice the cornbread into squares and serve warm. Enjoy!
Notes
- Adjust the amount of jalapeños to your preferred level of spiciness.
- You can use canned corn if fresh or frozen is not available.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg