Fresh Jalapeño Cornbread with Lime Honey Glaze
A vibrant twist on traditional cornbread infused with fresh jalapeños and a zesty lime honey glaze.
Equipment
- Mixing Bowl
- Cast-Iron Skillet
Ingredients
Dry Ingredients
- 1 cup Cornmeal Medium-ground cornmeal for texture and flavor.
- 1 cup All-Purpose Flour Helps bind the cornbread together.
- 1/4 cup Granulated Sugar Balances the heat of the jalapeños.
- 1 tablespoon Baking Powder Leavening agent for fluffiness.
- 1 teaspoon Salt Enhances flavor.
Wet Ingredients
- 2 large Eggs Provides structure and moisture.
- 1 cup Milk Whole milk recommended for creaminess.
- 1/4 cup Unsalted Butter Melted for richness.
- 3 pieces Fresh Jalapeños Finely diced for heat.
Lime Honey Glaze
- 1/4 cup Honey Natural sweetness for the glaze.
- 1/2 lime Lime Juice Adds tanginess to the glaze.
- 1 lime Lime Zest Reinforces citrus flavor.
Instructions
- Preheat your oven to 400°F (200°C) and heat a cast-iron skillet in the oven.
- In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Whisk until evenly mixed.
- In a separate bowl, beat the eggs, then add milk and melted butter. Whisk until smooth.
- Fold the wet ingredients into the dry ingredients, then gently mix in the diced jalapeños.
- Grease the hot skillet with butter, pour in the batter, and spread evenly.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- While baking, mix honey, lime juice, and lime zest in a small bowl for the glaze.
- Let the cornbread cool for 10 minutes, then drizzle the glaze over it before slicing.
- Serve warm and enjoy the combination of flavors.
Notes
For variations, consider adding cheese, different peppers, or herbs to customize the flavor.
