Description
A moist, tender cornbread with a kick of jalapeño heat and a hint of sweetness, topped with a tangy lime drizzle for the perfect balance.
Ingredients
Scale
For the Crust:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/3 cup unsalted butter, melted
- 1 large egg
- 2 jalapeños, finely chopped (seeds removed for milder heat)
- 1/4 cup honey
- 1/2 cup powdered sugar
- 2 tbsp fresh lime juice
- 1 tsp lime zest
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine buttermilk, melted butter, and egg. Stir in chopped jalapeños.
- Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
- Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- While cornbread bakes, whisk powdered sugar, lime juice, and lime zest until smooth for the drizzle.
- Let cornbread cool slightly before drizzling with lime glaze. Serve warm.
Notes
You can customize the seasonings to taste.