Jalapeño Lime Cornbread (Print Version)

# Ingredients:

→ Jalapeno Cornbread

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1 tbsp baking powder
04 - 1/4 cup granulated sugar
05 - 1/2 tsp salt
06 - 1/4 cup unsalted butter, melted
07 - 1 cup buttermilk
08 - 2 large eggs
09 - 1/2 cup shredded cheddar cheese
10 - 1-2 jalapeno peppers, chopped and seeds removed
11 - 1 cup canned or fresh corn kernels

→ Lime Honey Topping

12 - 1/4 cup honey
13 - Juice and zest of 1 lime

# Instructions:

01 - Set your oven to 375°F (190°C). Butter or spray a 9-inch square pan or cast iron skillet to stop sticking.
02 - Grab a large bowl and mix the cornmeal, flour, sugar, salt, and baking powder with a whisk until combined.
03 - In another bowl, whisk the buttermilk, eggs, and melted butter until smooth and fully blended.
04 - Add the wet ingredients into the bowl with the dry ones. Stir gently just until it's mixed. Don’t overdo it!
05 - Mix in the chopped jalapenos, shredded cheese, and the corn kernels. Spread it out evenly while folding.
06 - Spread the batter into the greased skillet or dish, making it level. Smooth it out.
07 - Put the dish in your oven and bake for 25-30 minutes. It’s done when the top is golden and a toothpick pulls out clean.
08 - While baking, mix together the honey, lime juice, and zest in a little bowl until it’s smooth.
09 - When the cornbread’s out, leave it alone for about 5 minutes so it can cool off just slightly.
10 - Drizzle the prepared glaze over the warm cornbread and let it sink in fully.
11 - Slice into squares and dig in while it’s still warm.

# Notes:

01 - You can store it for 2 days at room temp in a sealed container, or keep it in the fridge for up to 5 days.
02 - For an extra kick, keep some of the jalapeno seeds when you chop them up.

Back