INGREDIENTS:
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
DIRECTIONS:
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.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 15 minutes | Kcal: 270 kcal | Servings: 16 servings