Jalapeño Cornbread with Lime Honey Glaze (Print Version)

# Ingredients:

→ Cornbread Base

01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
06 - 1 cup buttermilk
07 - 1/4 cup unsalted butter, melted
08 - 2 large eggs

→ Mix-ins

09 - 1 cup corn kernels (fresh, frozen, or canned)
10 - 2-3 jalapeño peppers, seeded and finely chopped
11 - 1/2 cup cheddar cheese, shredded

→ Lime Honey Glaze

12 - 1/4 cup honey
13 - Zest of 1 lime
14 - Juice of 1 lime

# Instructions:

01 - Preheat your oven to 375°F (190°C). Generously grease a 9-inch square baking dish or cast iron skillet with butter or cooking spray.
02 - In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.
03 - In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth and well blended.
04 - Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula just until combined - the batter will be slightly lumpy. Avoid overmixing as this can make the cornbread tough.
05 - Gently fold in the corn kernels, chopped jalapeños, and shredded cheddar cheese until evenly distributed throughout the batter.
06 - Pour the batter into your prepared baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
07 - While the cornbread is baking, make the lime honey glaze. In a small bowl, whisk together the honey, lime zest, and lime juice until well combined and smooth.
08 - Allow the cornbread to cool in the pan for about 5 minutes after removing from the oven. While still warm, drizzle the lime honey glaze over the top, allowing it to soak into the bread. Cut into squares and serve warm.

# Notes:

01 - You can customize the heat level by adjusting the amount of jalapeños or leaving some seeds for extra spice.
02 - This cornbread can be stored in an airtight container at room temperature for up to 3 days.
03 - For a more intense lime flavor, add a small amount of lime zest to the cornbread batter as well.

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