Description
A moist and tender cornbread with a kick of jalapeño and sweetness from corn, finished with a tangy lime drizzle that balances the heat.
Ingredients
Scale
For the Crust:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup corn kernels (fresh or frozen, thawed)
- 2 jalapeños, seeded and finely diced
- 1/2 cup shredded cheddar cheese
- For the lime drizzle: 1/2 cup powdered sugar, 2 tablespoons fresh lime juice, 1 teaspoon lime zest
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, melted butter, and eggs until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined. Fold in corn, jalapeños, and cheddar cheese.
- Pour batter into prepared pan and bake for 20-25 minutes, or until golden and a toothpick inserted in center comes out clean.
- While cornbread bakes, make the drizzle: whisk powdered sugar, lime juice, and lime zest until smooth.
- Let cornbread cool in pan for 10 minutes, then drizzle with lime glaze. Serve warm.
Notes
You can customize the seasonings to taste. For extra heat, leave some jalapeño seeds in. Buttermilk can be substituted with regular milk mixed with 1 tablespoon vinegar.