Description
Moist cornbread studded with jalapeños and corn kernels, topped with a tangy-sweet lime honey glaze for the perfect balance of heat and sweetness.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup corn kernels (fresh, frozen, or canned)
- 2–3 jalapeño peppers, seeded and finely chopped
- 1/2 cup cheddar cheese, shredded
- 1/4 cup honey
- Zest of 1 lime
- Juice of 1 lime
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or cast iron skillet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, whisk the buttermilk, melted butter, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until combined.
- Fold in the corn kernels, chopped jalapeños, and cheddar cheese.
- Pour the batter into the prepared dish. Bake for 25-30 minutes until golden brown.
- While baking, mix the honey, lime zest, and lime juice to make the glaze.
- Cool the cornbread for 5 minutes, then drizzle with the glaze and serve warm.
Notes
- Adjust the jalapeño quantity for your preferred heat level.
- Store in an airtight container for up to 3 days.
- Add lime zest to the batter for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Freshly Baked Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
Keywords: Spicy Jalapeno Cornbread, Cornbread, Jalapeno, Lime Honey Glaze