Jalapeño Cornbread Lime Honey (Print Version)
# Ingredients:
→ Making the Jalapeno Cornbread
01 -
1/2 tsp salt
02 -
1/2 cup shredded cheddar cheese
03 -
1/4 cup granulated sugar
04 -
2–3 jalapeno peppers, seeded and cut into small pieces
05 -
2 large eggs
06 -
1 cup yellow cornmeal
07 -
1 cup all-purpose flour
08 -
1/4 cup unsalted butter, melted
09 -
1 cup fresh or canned corn kernels
10 -
1 tbsp baking powder
11 -
1 cup buttermilk
→ Making the Honey-Lime Topping
12 -
Zest and juice of 1 lime
13 -
1/4 cup honey
# Instructions:
01 -
Set your oven to 375°F (190°C) and let it warm up. Take a 9-inch square dish or cast iron skillet and coat it with butter or a quick spritz of cooking spray to avoid sticking.
02 -
Use a big bowl to mix together the cornmeal, flour, sugar, salt, and baking powder. Stir them up till they’re completely blended.
03 -
In another bowl, combine your melted butter (make sure it’s cool), buttermilk, and eggs. Stir until smooth and consistent.
04 -
Slowly mix the wet bowl into the dry one. Be careful not to stir too much—just till everything's combined. Overmixing will make the texture dense.
05 -
Carefully mix in the cheddar, corn kernels, and chopped jalapenos. Give it a quick stir so everything’s spread evenly in the batter.
06 -
Spread the batter into your prepped dish so it’s even. Slide it into the oven and bake for 25 to 30 minutes. Check if it’s ready by sticking a toothpick in—if it comes out clean, you’re good to go.
07 -
While baking, combine the honey, lime zest, and juice in a little bowl. Stir until it forms a smooth glaze to drizzle later.
08 -
Let the cornbread sit for 5 minutes in its pan once out of the oven. Pour the lime-honey glaze over the bread while it’s warm, letting it soak in. Slice it into squares to serve fresh and warm.
# Notes:
01 -
This jalapeno cornbread has a spicy kick balanced by sweetness from the honey-lime glaze—perfectly layered flavors in every bite.
02 -
Need more? Double or triple the amounts quickly for a big batch at family or friend get-togethers.