Description
This Jalapeño Cornbread with Tangy Lime Honey Glaze recipe combines the warmth of cornbread with a spicy kick from jalapeños, balanced by a sweet and tangy glaze. Perfect for serving alongside chili or barbecue, or as a zesty addition to a brunch spread.
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 salt
- 1/4 teaspoon baking soda
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 2 jalapeños, seeded and finely chopped
- 1/2 cup shredded cheddar cheese (optional)
For the Glaze:
- 3 tablespoons honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon lime zest
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, and melted butter. Pour wet ingredients into the dry mixture and stir until just combined.
- Add Mix-ins: Fold in corn, jalapeños, and cheddar cheese if using. Pour batter into the prepared dish and bake for 25–30 minutes until golden and a toothpick inserted in the center comes out clean.
- Make the Glaze: While the cornbread is warm, whisk together honey, lime juice, and zest. Drizzle over the top of the cornbread and let it soak in before slicing and serving.
Notes
- For extra heat, consider leaving some jalapeño seeds in or adding a pinch of cayenne to the batter.
- This cornbread pairs well with chili, barbecue, or as part of a spicy brunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: Southwestern, American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
