Description
A moist and flavorful cornbread with a perfect balance of heat from fresh jalapenos and a touch of sweetness, all topped with a bright and tangy lime glaze.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 2 tablespoons honey
- 2 jalapenos, finely diced (seeds removed for less heat)
- 1 cup canned corn kernels, drained
- For the Lime Drizzle: 1 cup powdered sugar, 2 tablespoons fresh lime juice, 1 teaspoon lime zest
Instructions
1. Prepare the Crust:
- Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking pan or a 9-inch cast-iron skillet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate medium bowl, whisk the buttermilk, melted butter, eggs, and honey until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced jalapenos and corn kernels.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread cools slightly, make the drizzle by whisking the powdered sugar, lime juice, and lime zest in a small bowl until smooth. Drizzle over the warm cornbread before serving.
Notes
You can customize the seasonings to taste.