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Jalapeño Cornbread with Lime Honey Glaze

This Jalapeño Cornbread with Lime Honey Glaze is a delightful combination of sweet and spicy. The cornbread is moist and flavorful, featuring the kick of jalapeños, while the zesty lime honey glaze adds a touch of sweetness that perfectly complements the dish. It's perfect as a side for barbecues, soups, or enjoyed on its own.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4 People
Calories 220 kcal

Equipment

  • 1 9x9 inch baking dish
  • 1 mixing bowl
  • 1 whisk
  • 1 spatula
  • 1 zester or grater
  • 1 small saucepan

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 cup jalapeños, diced Seeds removed for less heat.
  • ¼ cup honey
  • Zest of 1 lime lime zest
  • Juice of 1 lime lime juice

Instructions
 

  • Preheat your oven to 400°F (200°C). Grease the baking dish with butter or cooking spray.
  • In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
  • In a separate bowl, mix together the buttermilk, vegetable oil, and eggs. Whisk until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in the diced jalapeños gently.
  • Pour the batter into the prepared baking dish and spread evenly.
  • Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • While the cornbread is baking, prepare the lime honey glaze. In a small saucepan over low heat, combine the honey, lime zest, and lime juice. Stir until warmed through and well mixed.
  • Once the cornbread is done baking, remove it from the oven and let it cool for a few minutes. Drizzle the lime honey glaze over the warm cornbread before slicing.
  • Serve warm and enjoy!

Notes

Adjust the amount of jalapeños to suit your taste for spice.
Leftover cornbread can be stored in an airtight container and reheated in the oven or microwave.
This cornbread pairs excellently with chili or other hearty soups.