Servings: 8 pieces
Calories: 310kcal
Cost: $8
Equipment
- 9-inch round cake pan or cast iron skillet
- Mixing bowls
- Whisk
- Spatula
- Toothpick
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp 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)
- 1/2 cup honey
- 1 zest lime
- 3 tbsp lime juice
- 1 tbsp melted butter
- 1 pinch salt
Instructions
- Preheat your oven to 400F (200C) and grease and flour a 9-inch round cake pan or cast iron skillet.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, beat together the buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined, then fold in the chopped jalapeños and cheddar cheese (if using).
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is baking, prepare the glaze by whisking together the honey, lime zest, lime juice, melted butter, and a pinch of salt in a small bowl.
- Once the cornbread is done, remove it from the oven and poke holes throughout the top. Drizzle the lime honey glaze over it and garnish with sliced jalapeños and chopped cilantro.
- Allow the cornbread to cool slightly before slicing and serving warm.
Notes
This cornbread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. To freeze, wrap in plastic and place in a freezer bag for up to 3 months. Reheat before serving for best results.
Nutrition
Calories: 310kcal | Carbohydrates: 40g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 10g | Vitamin A: 8IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 6mg
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