Jalapeño Cornbread Lime Honey (Print Version)
# Ingredients:
→ For the Jalapeno Cornbread
01 -
1 cup all-purpose flour
02 -
1 cup yellow cornmeal
03 -
1/4 cup granulated sugar
04 -
1 tbsp baking powder
05 -
1/2 tsp salt
06 -
1 cup buttermilk
07 -
1/4 cup unsalted butter, melted
08 -
2 large eggs
09 -
1 cup fresh or canned corn kernels
10 -
2-3 jalapeno peppers, seeded and finely chopped
11 -
1/2 cup shredded cheddar cheese
→ For the Lime Honey Glaze
12 -
1/4 cup honey
13 -
Zest and juice of 1 lime
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish or cast iron skillet with butter or cooking spray.
02 -
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
03 -
In a separate bowl, combine the buttermilk, melted unsalted butter, and eggs. Whisk until well combined.
04 -
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
05 -
Gently fold in the corn kernels, chopped jalapeno peppers, and shredded cheddar cheese until evenly distributed.
06 -
Pour the batter into the prepared baking dish or skillet, spreading it out into an even layer.
07 -
Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
08 -
While the cornbread is baking, prepare the lime honey glaze. In a small bowl, whisk together the honey, lime zest, and lime juice until smooth.
09 -
Remove the cornbread from the oven and let it cool slightly in the pan for about 5 minutes.
10 -
Drizzle the lime honey glaze over the warm cornbread, allowing it to soak in.
11 -
Slice the cornbread into squares and serve warm.
# Notes:
01 -
This cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
02 -
For a spicier version, leave some jalapeno seeds in when chopping.