Ingredients
Scale
Cornbread Ingredients:
- 1 cup yellow 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
- 1/2 cup unsalted butter, melted
- 2 medium jalapeños, seeded and finely chopped
- 1/2 cup grated cheddar cheese (optional)
Lime Honey Glaze Ingredients:
- 1/2 cup honey
- Zest of 1 lime
- 3 tablespoons lime juice
- 1 tablespoon melted butter
- Pinch of salt
Additional Toppings:
- Sliced jalapeños
- Freshly chopped cilantro
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.
