Ingredients:
For the Jalapeno Cornbread:
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs
1 cup fresh or canned corn kernels
2-3 jalapeno peppers, seeded and finely chopped
1/2 cup shredded cheddar cheese
For the Lime Honey Glaze:
1/4 cup honey
Zest and juice of 1 lime
Directions:
Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish or cast iron skillet with butter or cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
In a separate bowl, combine the buttermilk, melted unsalted butter, and eggs. Whisk until well combined.
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 jalapeno peppers, and shredded cheddar cheese until evenly distributed.
Pour the batter into the prepared baking dish or skillet, spreading it out into an even layer.
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.
While the cornbread is baking, prepare the lime honey glaze. In a small bowl, whisk together the honey, lime zest, and lime juice until smooth.
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 the cornbread into squares and serve warm. Enjoy!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 250 kcal | Servings: 9 servings “
