Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spicy Jalapeño Cornbread with Lime Honey Glaze

Spicy Jalapeño Cornbread with Lime Honey Glaze

  • Author: Alyssa

Description

Enjoy spicy jalapeño cornbread with a sweet lime honey glaze—a perfect balance of heat and sweetness for a delicious side dish.

Ingredients

Scale
  • 1 cup all-purpose flour: Provides the structure for the cornbread.
  • 1 cup yellow cornmeal: The star of the show, giving the cornbread its distinctive texture and flavor.
  • 1/4 cup granulated sugar: Adds a touch of sweetness to balance the heat from the jalapeños.
  • 1 tbsp baking powder: Essential for leavening the cornbread, making it light and fluffy.
  • 1/2 tsp salt: Enhances all the flavors.
  • 1 cup buttermilk: Contributes to the moisture and richness of the bread.
  • 1/4 cup unsalted butter, melted: Adds flavor and moisture; make sure it’s unsalted for better seasoning control.
  • 2 large eggs: Acts as a binder, giving the cornbread its structure.
  • 1 cup fresh 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 cup shredded cheddar cheese: Introduces a rich, cheesy flavor that complements the other ingredients.

For the lime honey glaze, you will need:

  • 1/4 cup honey: 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. 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. 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. 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. 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. 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. Pour the mixture: Transfer the batter to your prepared baking dish, spreading it out evenly with a spatula.
  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. 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. 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. Slice and serve: Cut into squares and serve warm, ideally with a side of chili, barbecue, or on its own.

Find it online: https://recipecastle.com/spicy-jalapeno-cornbread-with-lime-honey-glaze/