Hey there! You know those days when you just crave something a little spicy, a little sweet, and a whole lot of comforting? Well, this jalapeño cornbread with lime honey glaze has been my go-to for those moments. I remember the first time I made this – I was just trying to impress my in-laws. Spoiler: it worked like a charm! (Even if the kitchen was a bit of a mess afterwards.)
Why You’ll Love This Recipe
I make this whenever the weather turns a bit chilly and I need that warm, cozy feeling. My family goes crazy for it because it’s the perfect combination of sweet and spicy. Plus, it’s a great way to sneak in some veggies (jalapeños count, right?). Honestly, it’s just fun to watch people’s faces when they taste the unexpected twist of the lime honey glaze. Speaking of which, I once forgot to add the honey to the glaze—let me tell you, not a mistake you want to make twice!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (I sometimes use whole wheat flour when I’m feeling healthy)
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or buttermilk if you have it, makes it extra moist!)
- 1/3 cup vegetable oil (my mom swears by melted butter, though)
- 2 large eggs
- 1/2 cup chopped jalapeños (fresh or pickled, your call!)
- 1/4 cup honey
- Juice of 1 lime
Directions
- Preheat your oven to 400°F (yeah, I always forget to do this first and end up waiting around).
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Honestly, this is where I usually sneak a little taste – just to make sure it’s perfect.
- In another bowl, mix the milk, oil, and eggs. Pour this wet mixture into the dry ingredients and stir just until combined. It’s okay if it’s a bit lumpy, don’t overmix!
- Gently fold in those lovely jalapeños. No need to be perfect here; a bit of unevenness just adds character.
- Pour the batter into a greased 9×9 inch pan. Smooth it out if you’re feeling fancy.
- Bake for 20-25 minutes or until a toothpick comes out clean (or mostly clean, let’s be real).
- While it’s baking, mix the honey and lime juice to make the glaze. I usually have a taste test at this point – purely for quality control, of course.
- When the cornbread is done, let it cool for about 10 minutes before drizzling the glaze over the top. Or pour it on – I don’t judge.
Notes
I’ve found that using pickled jalapeños gives an extra tanginess. Also, if you’re out of lime, a bit of lemon juice works in a pinch. Don’t skip the cooling step, though; it really helps the glaze set nicely.
Variations
Once, I tried adding cheddar cheese to the batter, but it kind of masked the jalapeño flavor. However, adding corn kernels works great! Try it if you’re feeling adventurous.
Equipment
All you need is a bowl and a whisk. If you don’t have a 9×9 pan, a muffin tin works too – just reduce the baking time a bit.
Storage Information
This cornbread keeps well in an airtight container for up to three days…though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love having this with chili or a hearty stew. Sometimes, I just serve it with a dollop of butter and call it breakfast. Yum!
Pro Tips
Don’t rush the mixing step or you might end up with dense cornbread. I once tried speeding through and ended up with a brick. Lesson learned!
FAQ
Can I use a different type of milk?
Sure! Almond milk or soy milk works just fine if you’re going dairy-free.
What if I don’t like spicy food?
Just reduce the jalapeños, or skip them altogether. The bread itself is still delicious!
Can I freeze this cornbread?
Yes, you can! Wrap it tightly and freeze for up to two months. Just thaw and reheat when you’re ready to enjoy.