Jalapeño Cornbread with Lime Honey Glaze
Spice up your baking routine with this irresistible Jalapeño Cornbread topped with a zesty Lime Honey Glaze. Perfectly moist and flavorful, it’s a delightful treat that pairs wonderfully with any meal or as a snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 2 medium jalapeños, seeded and finely chopped
- 1/2 cup grated cheddar cheese (optional)
- 1/2 cup honey
- Zest of 1 lime
- 3 tablespoons lime juice
- 1 tablespoon melted butter
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Grease and flour a 9-inch round cake pan or cast iron skillet.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, beat together the buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped jalapeños and grated cheddar cheese, if using.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is baking, prepare the glaze by whisking together the honey, lime zest, lime juice, melted butter, and salt in a small bowl.
- Once the cornbread is done, remove it from the oven and while still warm, poke holes throughout the top with a toothpick. Drizzle the lime honey glaze over the cornbread, allowing it to soak in.
- Arrange the sliced jalapeños on top and sprinkle with freshly chopped cilantro.
- Allow the cornbread to cool slightly in the pan before slicing and serving warm.
Nutrition
- Calories: 310
- Sugar: 12g
- Sodium: 430mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg