Jalapeño Cornbread with Lime Honey Glaze
Ingredients:
For the Jalapeño Cornbread:
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1/2 cup canned corn kernels, drained
2-3 jalapeños, seeded and finely chopped
For the Lime Honey Glaze:
1/4 cup honey
Zest and juice of 1 lime
Directions:
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking pan or line with parchment paper.
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the canned corn kernels and chopped jalapeños.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
While the cornbread is baking, prepare the lime honey glaze by whisking together the honey and lime zest and juice in a small bowl.
Remove the cornbread from the oven and let it cool in the pan for 10 minutes. Drizzle the lime honey glaze over the warm cornbread.
Slice the cornbread into squares and serve warm or at room temperature.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 180 kcal | Servings: Makes 12 servings