Description
Jalapeño Cornbread with Lime Honey Glaze is a tender, golden cornbread with a subtle kick of fresh jalapeño, finished with a sweet and bright lime honey glaze. It’s the perfect side dish for chili, barbecue, soups, or a bold addition to brunch. Easy to make and full of flavor, this cornbread is a guaranteed crowd-pleaser.
Ingredients
- 1 cup yellow cornmeal (medium grind)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 cup milk
- 1 large egg
- ¼ cup butter (melted)
- 2–3 fresh jalapeños (diced, seeds removed for milder heat)
- ¼ cup honey
- 2 tablespoons fresh lime juice
- Optional: chopped fresh cilantro for garnish
Instructions
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Preheat oven to 400°F (200°C). Grease or line an 8×8-inch baking dish.
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Whisk dry ingredients: In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.
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Mix wet ingredients: In another bowl, whisk together milk, egg, and melted butter.
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Combine wet and dry ingredients, stirring gently until just mixed.
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Fold in jalapeños, reserving a few slices for garnish if desired.
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Pour batter into prepared baking dish.
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Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
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Prepare glaze: Whisk together honey and fresh lime juice.
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Glaze cornbread: Drizzle the glaze over the hot cornbread immediately after baking.
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Garnish with cilantro and additional jalapeño slices if using. Serve warm!