RecipeCastle

Spicy Jalapeño Cornbread with Lime Honey Glaze

Spicy Jalapeño Cornbread with Lime Honey Glaze

Ingredients

  • 1 cupall-purpose flour: Provides the structure for the cornbread.
  • 1 cupyellow cornmeal: The star of the show (giving the cornbread its distinctive texture and flavor.)
  • 1/4 cupgranulated sugar: Adds a touch of sweetness to balance the heat from the jalapeños.
  • 1 tbspbaking powder: Essential for leavening the cornbread (making it light and fluffy.)
  • 1/2 tspsalt: Enhances all the flavors.
  • 1 cupbuttermilk: Contributes to the moisture and richness of the bread.
  • 1/4 cupunsalted butter (melted: Adds flavor and moisture; make sure it’s unsalted for better seasoning control.)
  • 2large eggs: Acts as a binder (giving the cornbread its structure.)
  • 1 cupfresh or canned corn kernels: Adds pops of sweetness and texture.
  • 2–3 jalapeño peppers (seeded and finely chopped: Infuses the cornbread with a delightful kick; adjust to taste based on your heat preference.)
  • 1/2 cupshredded cheddar cheese: Introduces a rich (cheesy flavor that complements the other ingredients.)
  • 1/4 cuphoney: Serves as the sweet base of the glaze.
  • —Zest and juice of 1 lime: Provides a tangy (refreshing contrast that brightens the overall flavor.)

Instructions

  1. 1

    Preheat the oven: Start by preheating your oven to 375°F (190°C). Grease a 9-inch baking dish or a cast iron skillet with cooking spray or butter to ensure the cornbread won’t stick.

  2. 2

    Mix dry ingredients: In a large mixing bowl, combine 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt. Stir until well-mixed.

  3. 3

    Whisk wet ingredients: In another bowl, whisk together 1 cup buttermilk, 1/4 cup melted unsalted butter, and 2 large eggs until fully combined.

  4. 4

    Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and fold gently. Be careful not to overmix; it’s okay if there are a few lumps!

  5. 5

    Fold in extras: Gently fold in 1 cup corn kernels, 2-3 finely chopped jalapeños, and 1/2 cup shredded cheddar cheese until evenly distributed throughout the batter.

  6. 6

    Pour the mixture: Transfer the batter to your prepared baking dish, spreading it out evenly with a spatula.

  7. 7

    Bake: Place in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

  8. 8

    Prepare the glaze: While the cornbread is baking, whisk together 1/4 cup honey and the zest and juice of 1 lime in a small bowl until smooth.

  9. 9

    Cool and glaze: Once the cornbread is baked, allow it to cool for 5 minutes before drizzling the lime honey glaze over the top.

  10. 10

    Slice and serve: Cut into squares and serve warm, ideally with a side of chili, barbecue, or on its own.