Name: Jalapeño Cornbread with Lime Honey Glaze (Spicy, Sweet & Perfectly Moist)
Ingredients: 1 cup (120g) all-purpose flour; 1 cup (140g) yellow cornmeal; 1 tbsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup (240ml) buttermilk (or whole milk + 1 tbsp vinegar); ½ cup (1 stick / 115g) unsalted butter, melted; 2 large eggs; ¼ cup (50g) granulated sugar (optional—omit for savory version); 1–2 fresh jalapeños, seeds removed, finely diced; Optional: ½ cup shredded sharp cheddar cheese; ¼ cup (85g) pure honey; Zest and juice of 1 lime; Pinch of flaky sea salt

Ingredients

Scale

For the cornbread:

1 cup (120g) all-purpose flour
1 cup (140g) yellow cornmeal
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (240ml) buttermilk (or whole milk + 1 tbsp vinegar)
½ cup (1 stick / 115g) unsalted butter, melted
2 large eggs
¼ cup (50g) granulated sugar (optional—omit for savory version)
1–2 fresh jalapeños, seeds removed, finely diced
Optional: ½ cup shredded sharp cheddar cheese

For the lime honey glaze:

¼ cup (85g) pure honey
Zest and juice of 1 lime
Pinch of flaky sea salt

Instructions

Prep: Preheat oven to 400°F (200°C). Grease a 9″ cast-iron skillet or 8×8″ baking pan.
Make batter: In a bowl, whisk flour, cornmeal, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, melted butter, eggs, and sugar (if using).
Combine wet and dry ingredients; fold in jalapeños (and cheese, if using).
Bake: Pour batter into hot skillet (or pan). Bake 20–25 minutes, until golden and a toothpick comes out clean.
Make glaze: While cornbread bakes, whisk honey, lime zest, lime juice, and salt.
Glaze: Immediately after removing cornbread from oven, brush or drizzle with lime honey glaze.
Cool 10 minutes before slicing.

💡 Pro Tips:
– For extra heat, leave some jalapeño seeds in.
– Serve warm with extra honey-lime drizzle and a pat of butter!
– Make it ahead: Reheat and re-glaze before serving.

Prep Time & Nutrition (per serving, serves 9):