Quick Jalapeño Cornbread with Lime Honey Glaze
A vibrant and flavorful cornbread featuring spicy jalapeños and a zesty lime honey glaze.
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Dry Ingredients
- 1 cup Cornmeal Use medium or fine grind for best results.
- 0.5 cup All-Purpose Flour Contributes to the lightness and fluffiness.
- 1 tablespoon Baking Powder Leavening agent for rise.
- 0.5 teaspoon Salt Enhances flavors.
- 2 tablespoons Granulated Sugar Balances savory flavors.
Wet Ingredients
- 1 cup Milk Whole milk preferred.
- 1 large Egg Beaten before adding.
- 0.25 cup Unsalted Butter Melted and slightly cooled.
Add-ins
- 1-2 pieces Jalapeños Finely diced, adjust for heat preference.
Lime Honey Glaze
- 0.25 cup Honey
- 1 lime Juice Freshly squeezed.
Instructions
- Preheat your oven to 400°F (200°C).
- Grease an 8-inch square baking dish with butter or non-stick spray.
- In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Whisk until well combined.
- In another bowl, whisk together milk, beaten egg, and melted butter until well incorporated.
- Pour the wet mixture into the dry ingredients and fold gently until just combined.
- Add the finely diced jalapeños and stir to distribute evenly.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- While baking, mix honey and lime juice in a small bowl to prepare the glaze.
- Once baked, cool slightly, then drizzle the lime honey glaze over the cornbread.
- Cut into squares and serve warm.
Notes
For variations, consider adding cheese, sweet corn, or smoked paprika.