Jalapeño Cornbread with Lime Honey Glaze

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 2 large eggs
• 1 cup milk
• 1/4 cup butter, melted
• 1/2 cup jalapeños, finely chopped
• 1/4 cup honey (for glaze)
• 2 tablespoons lime juice (for glaze)
• 1 teaspoon lime zest (for glaze)

Instructions

1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or a cast-iron skillet for a rustic presentation.
2. In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar. Whisk together until well blended.
3. In another bowl, whisk together the eggs, milk, and melted butter. Be sure to let the melted butter cool slightly before adding it to the mixture.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid over-mixing; some lumps are okay.
5. Fold in the chopped jalapeños for that spicy kick, distributing them evenly throughout the batter.
6. Pour the batter into the prepared baking dish or skillet and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. While the cornbread is baking, prepare the lime honey glaze. In a small bowl, combine honey, lime juice, and lime zest, whisking until smooth.
9. Once the cornbread is baked, remove it from the oven and drizzle the lime honey glaze over the top while it is still warm.
10. Allow the cornbread to cool slightly before slicing and serving. Enjoy your Jalapeño Cornbread with Lime Honey Glaze warm for the best flavor!

Nutrition