Description
A flavorful jalapeno cornbread with a spicy kick, complemented by a tangy lime honey glaze. This moist and savory side dish is perfect to serve alongside chili or grilled meats, offering a delightful blend of textures and zesty sweetness.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
Additional Ingredients
- 1 cup corn kernels (fresh or frozen)
- 2 jalapeños, seeded and finely chopped
- 1/2 cup shredded cheddar cheese (optional)
Glaze
- 2 tablespoons honey
- Zest of 1 lime
- 1 tablespoon fresh lime juice
Instructions
- Preheat and prepare the pan: Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan or a cast-iron skillet to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt to combine evenly.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, eggs, melted unsalted butter, and vegetable oil until well blended.
- Combine wet and dry mixes: Pour the wet ingredients into the bowl of dry ingredients, stirring gently just until combined. Avoid overmixing to keep the cornbread tender.
- Fold in add-ins: Carefully fold in the corn kernels, finely chopped jalapeños, and shredded cheddar cheese if using, distributing them evenly throughout the batter.
- Pour batter and bake: Pour the batter into the prepared baking pan or skillet and smooth the top with a spatula. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Prepare the glaze: While the cornbread is baking, mix together the honey, lime zest, and fresh lime juice in a small bowl to create the tangy glaze.
- Glaze the cornbread: When the cornbread is done baking, immediately brush the lime honey glaze generously over the top to impart a sweet and tangy finish.
- Cool and serve: Allow the cornbread to cool slightly before slicing into squares and serving warm as a delicious side dish.
Notes
- For more heat, leave some jalapeño seeds in when chopping.
- You can double the lime honey glaze if you prefer a sweeter topping.
- This cornbread pairs perfectly with chili or grilled meats for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southwestern American
