Jalapeño Cornbread with Lime Honey Glaze
A delightful twist on a classic Southern staple, this cornbread combines the warmth of cornbread with the refreshing zing of lime and jalapeños, making it a must-try for spice lovers.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal Adds a rich, nutty essence.
- 1 cup all-purpose flour Ensures a light and fluffy texture.
- 1 tablespoon baking powder Helps the cornbread rise perfectly.
- 1/2 teaspoon salt Enhances all the flavors in the mix.
- 1/4 cup granulated sugar Balances out the spice of the jalapeños.
Wet Ingredients
- 1 cup buttermilk Keeps the cornbread moist and tender.
- 2 large eggs Binds the ingredients together for a consistent batter.
- 1/2 cup unsalted butter, melted Provides richness and depth of flavor.
- 1/2 cup honey Sweetens the glaze beautifully.
- Zest of 1 lime Infuses a refreshing citrus aroma.
- 3 tablespoons lime juice Brightens the flavors of the cornbread.
- 1 tablespoon melted butter (for glaze) Helps in achieving a lovely sheen.
- Pinch of salt Balances the sweetness of the glaze.
Add-Ins & Garnishes
- 2 medium jalapeños, seeded and finely chopped Adds the perfect kick.
- 1/2 cup grated cheddar cheese (optional) Elevates the savory notes.
- sliced jalapeños (for garnish) For an extra touch of flavor and color.
- freshly chopped cilantro (for garnish) Adds freshness to the presentation.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease and flour a 9-inch round cake pan or cast iron skillet.
- In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, and granulated sugar until well combined.
- In a separate bowl, beat together the buttermilk, eggs, and melted butter until fully mixed.
- Carefully pour the wet ingredients into the dry ingredients. Stir until just combined, being cautious not to overmix. Gently fold in the chopped jalapeños and grated cheddar cheese if using.
Baking
- Pour the batter into your prepared pan and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- While the cornbread bakes, whisk together the honey, lime zest, lime juice, melted butter, and a pinch of salt until fully incorporated to make the glaze.
- Once the cornbread is out of the oven and still warm, poke holes throughout the top using a toothpick and drizzle the lime honey glaze generously over the cornbread.
Serving
- Garnish with sliced jalapeños and freshly chopped cilantro. Let cool slightly before slicing and serving warm.
Notes
For an extra depth of flavor, mix cornmeal with blue cornmeal for color and complexity. You can adjust the jalapeño quantity to control heat and enhance flavor with bacon or sweet corn.