Description
This Jalapeño Cornbread with Tangy Lime Honey Glaze is a delightful twist on traditional cornbread, combining the gentle heat of jalapeños with sweet corn and a zesty, sweet lime honey glaze. Perfect as a side dish for chili or barbecue, this moist and flavorful cornbread is enhanced by the freshness of lime and a touch of cheddar cheese for extra richness.
Ingredients
Scale
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup corn kernels (fresh, canned, or frozen)
- 1–2 jalapeños, seeded and finely chopped
- 1/2 cup shredded cheddar cheese (optional)
For the Lime Honey Glaze:
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon lime zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or cast-iron skillet to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, thoroughly mix the buttermilk, eggs, and melted unsalted butter until smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined, avoiding overmixing to keep the bread tender.
- Fold in Additions: Gently fold in the corn kernels, finely chopped jalapeños, and shredded cheddar cheese if using, ensuring even distribution throughout the batter.
- Bake the Cornbread: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 25 to 30 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Prepare the Lime Honey Glaze: While the cornbread is baking, stir together the honey, fresh lime juice, and lime zest in a small bowl until well combined.
- Glaze the Cornbread: Once baked, immediately brush the lime honey glaze evenly over the warm cornbread, allowing it to soak in slightly as it cools.
- Cool and Serve: Let the cornbread cool slightly before slicing into 9 pieces and serving warm alongside your favorite meals.
Notes
- Adjust the number of jalapeños based on your preferred spice level.
- For a crispier edge, preheat the cast-iron skillet before pouring in the batter.
- This cornbread pairs wonderfully with chili, barbecue dishes, or as a flavorful snack on its own.
