Description
A perfect balance of spicy jalapeños, sweet cornbread, and zesty lime honey glaze that will tantalize your taste buds. Ideal as a side dish or a snack!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 2–3 jalapeños, finely diced
- 2 tbsp honey
- 2 tbsp lime juice
- 1 tsp lime zest
Instructions
- Prepare the Batter: Preheat the oven to 375°F (190°C). In a large bowl, mix the cornmeal, flour, baking powder, baking soda, and salt. In another bowl, whisk together milk, eggs, and melted butter. Stir in the diced jalapeños.
- Combine and Pour: Gradually add the wet mixture to the dry ingredients. Mix until just combined—don’t overmix. Grease a cast-iron skillet or baking dish and pour in the batter.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Make the Glaze: While the cornbread bakes, whisk together honey, lime juice, and zest in a small bowl.
- Glaze the Cornbread: Let the cornbread cool for 5 minutes. Drizzle the lime honey glaze evenly over the top, allowing it to soak in.
- Serve: Slice into squares or wedges and serve warm. Perfect with BBQ, chili, or as a stand-alone treat!
Notes
1️⃣ Balance the Heat: Adjust the amount of jalapeños based on your spice tolerance. For mild heat, use fewer jalapeños and remove the seeds and membranes. For extra spice, add a pinch of cayenne pepper or chili flakes to the batter.
2️⃣ Don’t Overmix the Batter: Mixing until just combined ensures the cornbread stays light and fluffy. Overmixing can make it dense and tough, so a few lumps in the batter are perfectly fine!
3️⃣ Glaze Timing is Key: Drizzle the lime honey glaze while the cornbread is still warm. This allows the glaze to seep into the bread for maximum flavor without making it soggy.
- Prep Time: 10 min
- Cook Time: 30 min