Spicy Jalapeño Cornbread with Sweet Lime Honey Glaze
Hello, dear readers! If you’re a fan of combining a bit of heat with a touch of sweetness, you’re in for a treat. Today, I’m excited to share a recipe that’s sure to become a favorite in your household –Spicy Jalapeño Cornbread Drizzled with Sweet Lime Honey. This delightful dish brings together the perfect balance of spicy and sweet flavors, creating a cornbread that’s both unique and utterly delicious.
Ingredients
- Cornbread Ingredients:
- Lime Honey Glaze Ingredients:
- Additional Toppings:
Instructions
- Preheat Oven and Prepare Pan:Preheat your oven to 400°F (200°C). Grease and flour a 9-inch round cake pan or cast iron skillet.
- Dry Ingredients:In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- Wet Ingredients:In another bowl, beat together the buttermilk, eggs, and melted butter.
- Combine:Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped jalapeños and grated cheddar cheese, if using.
- Bake:Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Glaze:While the cornbread is baking, prepare the glaze by whisking together the honey, lime zest, lime juice, melted butter, and salt in a small bowl.
- Finish:Once the cornbread is done, remove it from the oven and while still warm, poke holes throughout the top with a toothpick. Drizzle the lime honey glaze over the cornbread, allowing it to soak in.
- Garnish:Arrange the sliced jalapeños on top and sprinkle with freshly chopped cilantro.
- Serve:Allow the cornbread to cool slightly in the pan before slicing and serving warm.
Notes
Ensure the buttermilk, eggs, and melted butter are at room temperature before mixing. This helps the ingredients combine more smoothly.
For an extra kick, leave some of the jalapeño seeds in.
If you prefer a milder flavor, use only one jalapeño or substitute with a milder pepper.