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Spicy Sweet Jalapeño Cornbread with a Zesty Lime Twist

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A delicious twist on classic cornbread, combining sweetness, spiciness, and a zesty lime flavor.

Ingredients

Scale
  • 1 cup Yellow Cornmeal
  • 1 cup All-Purpose Flour
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1/4 cup Honey
  • 1 cup Buttermilk
  • 2 Large Eggs
  • 1/4 cup Unsalted Butter (melted)
  • 2 count Fresh Jalapeños (finely chopped)
  • 1/4 cup Fresh Cilantro (chopped)
  • 1 count Jalapeño (thinly sliced)
  • 2 tbsp Lime Juice & Zest
  • 1 cup Powdered Sugar

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together honey, buttermilk, eggs, and melted butter.
  4. Fold in the finely chopped jalapeños and cilantro into the wet mixture.
  5. Gradually pour the wet mixture into the dry ingredients while stirring.
  6. Pour the batter into the heated skillet or greased baking dish.
  7. Arrange thinly sliced jalapeño on top for decoration.
  8. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
  9. While baking, make the glaze by mixing powdered sugar, lime juice, and zest.
  10. Once baked, let cool for a few minutes and drizzle the glaze over the cornbread.

Notes

Can store in the fridge for 3-5 days or freeze for up to 3 months. Serve warm for the best flavor.

Nutrition

Find it online: https://maymentora.com/spicy-sweet-jalapeno-cornbread-zesty-lime-twist/