Here’s a delicious Jalapeño Cornbread with Lime Honey Glaze recipe that balances heat, sweetness, and a zesty finish.
Ingredients
For the Cornbread:
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 eggs
• 1 cup buttermilk
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 jalapeños, finely diced (remove seeds for less heat)
• ½ cup shredded cheddar cheese (optional)
For the Lime Honey Glaze:
• ¼ cup honey
• 1 tablespoon unsalted butter
• Zest of 1 lime
• 1 tablespoon lime juice
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9-inch square or round baking dish.
2. Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. Mix wet ingredients: In another bowl, whisk together melted butter, eggs, and buttermilk.
4. Combine: Gradually mix wet ingredients into dry ingredients until just combined. Do not overmix.
5. Fold in corn, diced jalapeños, and cheddar cheese (if using).
6. Bake: Pour batter into the prepared baking dish and smooth the top. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Make the glaze: In a small saucepan over low heat, warm the honey and butter until melted. Stir in lime zest and juice.
8. Glaze and serve: Once the cornbread is out of the oven, brush the glaze over the warm cornbread. Let it sit for a few minutes before slicing and serving.
Enjoy your sweet, spicy, and citrusy cornbread! Let me know if you’d like any variations.