Jalapeño Cornbread Cake with Honey Lime Glaze
Spice up your baking routine with this savory Jalapeño Cornbread Cake, perfectly balanced with a sweet and tangy honey lime glaze. A delightful fusion of flavors in every bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup buttermilk
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1–2 jalapeños, thinly sliced
- 1/4 cup chopped fresh cilantro (optional)
- 1 cup shredded cheddar cheese
- 2 eggs
- 1 tablespoon baking powder
- 1 cup cornmeal
- 1/4 cup melted butter
- 1 cup all-purpose flour
- 1/4 cup honey
- 1 teaspoon lime zest
- 1 tablespoon lime juice
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan and set aside.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded cheddar cheese, jalapeño slices, and chopped cilantro if using.
- Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the honey, lime juice, and lime zest.
- Once the cornbread cake is cool, drizzle the honey lime glaze over the top. Garnish with additional jalapeño slices and chopped cilantro if desired.
- Slice and serve this flavorful Jalapeño Cornbread Cake warm or at room temperature.
Nutrition
- Calories: 280
- Sugar: 12g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg