Jalapeño Cornbread Lime Glaze (Print Version)
# Ingredients:
→ Jalapeño Cornbread
01 -
1 cup all-purpose flour
02 -
1 cup yellow cornmeal
03 -
1/4 cup granulated sugar
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon salt
06 -
1 cup buttermilk
07 -
1/4 cup unsalted butter, melted
08 -
2 large eggs
09 -
1 cup fresh or canned corn kernels
10 -
2–3 jalapeño peppers, seeded and finely chopped
11 -
1/2 cup shredded cheddar cheese
→ Lime Honey Glaze
12 -
1/4 cup honey
13 -
Zest and juice of 1 lime
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish or cast iron skillet with butter or cooking spray.
02 -
In a large mixing bowl, whisk together all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
03 -
In a separate bowl, combine buttermilk, melted unsalted butter, and eggs. Whisk until well combined.
04 -
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the corn kernels, chopped jalapeño peppers, and shredded cheddar cheese until evenly distributed.
05 -
Pour the batter into the prepared baking dish or skillet, spreading it out into an even layer.
06 -
Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
07 -
While the cornbread is baking, whisk together the honey, lime zest, and lime juice in a small bowl until smooth.
08 -
Remove the cornbread from the oven and let it cool slightly in the pan for about 5 minutes. Drizzle the lime honey glaze over the warm cornbread, allowing it to soak in. Slice into squares and serve warm.