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Spicy Jalapeño Cornbread

A delightful cornbread with a kick from jalapeños and a sweet finish from lime honey, perfect for any meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 slices
Course: Side Dish, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
Flavor Ingredients
  • 1 cup fresh jalapeños, diced (seeds removed for less heat)
  • 1/4 cup honey
  • Juice of 1 lime

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  3. In another bowl, blend the milk, eggs, and melted butter.
Mixing
  1. Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
  2. Fold in the diced jalapeños.
Baking
  1. Grease a 9-inch square baking dish and pour the batter in.
  2. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
Finishing Touch
  1. While the cornbread is baking, combine honey and lime juice in a small bowl and set aside.
  2. Once the cornbread is slightly cooled, drizzle the sweet lime honey over the top and cut into generous squares.

Notes

Customize the spice level by adding diced bell peppers or using roasted red peppers for a smokier flavor. You can also prep the batter a day in advance and refrigerate.