Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup sweet corn kernels (fresh or canned)
- 2-3 jalapeños, finely chopped (seeds removed for less heat)
- 1/2 cup shredded cheddar cheese (optional)
Lime Honey Glaze:
- 1/4 cup honey
- 1 tbsp fresh lime juice
- Zest of 1 lime
Directions:
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or cast iron skillet.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, melted butter, and eggs until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix).
- Fold in the corn kernels, chopped jalapeños, and shredded cheddar cheese (if using).
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While the cornbread bakes, prepare the lime honey glaze by mixing the honey, lime juice, and lime zest in a small bowl.
- Once the cornbread is done, drizzle the lime honey glaze over the top while it’s still warm. Serve and enjoy!
Prep Time: 10 minutes | Cooking Time: 20-25 minutes | Total Time: 35 minutes
Kcal: 280 kcal | Servings: 8 servings
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