Jalapeño Cornbread & Lime Honey Glaze

This recipe is basically only found on one site on the entire internet, and that's TeaTimeWithNami - pretty good recipe!


Jalapeño cornbread...

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

What to do with them all...

  1. 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.
  2. Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
  3. Wet Ingredients: In another bowl, beat together the buttermilk, eggs, and melted butter.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Garnish: Arrange the sliced jalapeños on top and sprinkle with freshly chopped cilantro.
  9. Serve: Allow the cornbread to cool slightly in the pan before slicing and serving warm.