Jalapeño Cornbread with Lime Honey Glaze
A delightful twist on a classic dish that features the earthy sweetness of cornmeal and the kick of fresh jalapeños, topped off with a refreshing lime honey glaze.
Servings: 12 slices
Calories: 180kcal
Ingredients
For the Cornbread
- 1 cup yellow cornmeal Provides the foundational sweetness and texture.
- 1 cup all-purpose flour Adds lightness and helps achieve the perfect crumb.
- 1 tablespoon baking powder Ensures a delightful rise for fluffy texture.
- 1/4 cup granulated sugar Balances the spicy notes of jalapeños.
- 1/2 teaspoon salt Enhances the flavors.
- 1 cup buttermilk Adds moisture and slight tang.
- 2 large eggs Provides richness and binds the ingredients.
- 1/2 cup unsalted butter, melted Infuses a decadent buttery flavor.
- 2 medium jalapeños, finely chopped and seeded Delivers freshness and a splash of green color.
- 1/2 cup grated cheddar cheese (optional) Enhances the savory profile.
For the Lime Honey Glaze
- 1/2 cup honey Forms the base of the glaze.
- Zest of 1 lime Adds citrusy brightness.
- 3 tablespoons fresh lime juice Brightens the glaze.
- 1 tablespoon melted butter For additional richness.
- Pinch of salt To accentuate the sweetness.
Optional Garnishes
- to taste fresh cilantro, chopped Brings vibrant herbal freshness.
- to taste sliced jalapeños Perfect for topping and adding an extra kick.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Lightly grease and flour a 9-inch cake pan or a cast-iron skillet.
- In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, salt, and baking powder. Stir until well mixed.
- In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry mixture and stir just until blended. Be careful not to overmix.
- Fold in the finely chopped jalapeños and grated cheddar cheese (if using).
Baking
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Glazing
- In a small bowl, whisk together the honey, lime zest, lime juice, melted butter, and a pinch of salt until smooth.
- Once the cornbread is done baking, poke small holes on top using a toothpick or a skewer. Drizzle the lime honey glaze generously over the warm cornbread.
- If desired, garnish with sliced jalapeños and chopped cilantro.
Serving
- Let the cornbread cool slightly, then slice and serve warm.
Notes
Choose jalapeños according to your heat preference. For a milder cornbread, remove all seeds and membranes. Consider adding spices like cumin or smoked paprika for extra flavor. For a vegan option, substitute buttermilk and eggs with suitable alternatives.