Jalapeño Cornbread With Lime Honey Glaze
Enjoy a spicy and tangy twist on classic cornbread with the heat of fresh jalapeños balanced by a zesty lime honey glaze. Perfect as a side dish or a standalone snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Bread/Snack
- Method: Baking
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1/3 cup melted butter
– 1 large egg
– 1-2 jalapeños, seeded and finely chopped (adjust for spice)
– Zest of 1 lime
For the glaze:
– 1/4 cup honey
– Juice of 1 lime
Instructions
1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, combine the milk, melted butter, egg, and lime zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped jalapeños.
5. Transfer the batter into the prepared baking pan and spread evenly.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Meanwhile, in a small bowl, mix the honey and lime juice to create the glaze.
8. Once baked, drizzle the glaze over the warm cornbread.
Notes
– Serve warm for the best flavor and texture.
– For an extra kick, leave some of the jalapeño seeds in the batter.
– This cornbread works well as a side for chili or as a unique snack on its own.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 12g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg