Spicy Jalapeño Cornbread Lime Honey (Printer-friendly)
Bold cornbread with jalapeño heat balanced by sweet lime honey glaze
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 2 tbsp granulated sugar
04 - 1 tbsp baking powder
05 - 1/2 tsp salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/4 cup vegetable oil
09 - 2 tbsp unsalted butter, melted
→ Add-Ins
10 - 2 medium jalapeños, seeded and finely chopped
11 - 1 cup corn kernels, fresh or frozen thawed
12 - 1/2 cup shredded sharp cheddar cheese
→ Sweet Lime Honey Glaze
13 - 1/4 cup honey
14 - 2 tbsp fresh lime juice
15 - 1/2 tsp lime zest
16 - Pinch of salt
# How to Make It:
01 - Preheat the oven to 400°F. Grease an 8-inch square baking pan or 9-inch round skillet lightly with butter or cooking spray.
02 - In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly blended.
03 - In a separate medium bowl, beat the eggs thoroughly. Whisk in the milk, vegetable oil, and melted butter until the mixture is smooth and uniform.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined, being careful not to overmix as this can result in tough cornbread.
05 - Gently fold in the chopped jalapeños, corn kernels, and shredded cheddar cheese until evenly distributed throughout the batter.
06 - Pour the batter into the prepared baking pan or skillet. Use a spatula to spread the batter evenly across the surface.
07 - Bake for 22-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
08 - While the cornbread bakes, combine the honey, fresh lime juice, lime zest, and a pinch of salt in a small saucepan over low heat. Warm gently for 2-3 minutes, stirring until fluid and fragrant. Do not boil.
09 - Remove the cornbread from the oven. While still warm, drizzle the lime honey glaze evenly over the top. Allow to cool for 5-10 minutes before slicing into squares or wedges and serving warm.
# Expert Tips:
01 -
- The honey lime glaze cuts through the spice like a cool breeze on a hot day
- Its secretly forgiving; even if you overmix slightly, the corn kernels keep it tender
02 -
- The glaze needs to go on while the cornbread is still warm enough to absorb it
- Room temperature ingredients prevent the melted butter from solidifying into tiny lumps
03 -
- Creamed corn can replace half the milk for extra moisture
- Cast iron creates the most beautiful crispy bottom crust