Ingredients
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 2 medium jalapeños, seeded and finely chopped
• 1/2 cup grated cheddar cheese (optional)
• — For the Lime Honey Glaze —
• 1/2 cup honey
• Zest of 1 lime
• 3 tablespoons lime juice
• 1 tablespoon melted butter
• Pinch of salt
• — Toppings —
• Sliced jalapeños
• Chopped fresh cilantro
Instructions
1. Preheat oven to 400°F (200°C). If using a cast iron skillet, place it in the oven while it heats.
2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
3. In a separate bowl, mix buttermilk, eggs, and melted butter until smooth.
4. Combine wet and dry ingredients just until incorporated.
5. Fold in chopped jalapeños and cheddar cheese (if using).
6. Carefully remove hot skillet from oven, grease it, then pour in batter.
7. Bake for 20–25 minutes, or until golden brown and a toothpick comes out clean.
8. While baking, mix honey, lime juice, lime zest, melted butter, and a pinch of salt to make glaze.
9. Remove cornbread from oven and let cool slightly. Drizzle glaze over warm cornbread.
10. Garnish with sliced jalapeños and chopped cilantro. Serve warm.
Notes
– For less heat, remove all seeds and ribs from the jalapeños.
– Substitute green bell pepper for a mild version.
– If you don’t have buttermilk, use 1 tbsp vinegar in 1 cup milk.
– Crumbled feta or pepper jack work as cheese alternatives.
– Leftovers can be wrapped and frozen for up to 2 months.