Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup fresh or canned corn kernels
- 2–3 jalapeño peppers, seeded and finely chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup honey
- Zest and juice of 1 lime
Instructions
- Preheat the oven to 375°F (190°C) and grease your baking dish or cast iron skillet.
- In a mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, mix buttermilk, melted butter, and eggs until smooth.
- Combine wet and dry mixtures gently until just combined; do not overmix.
- Fold in corn kernels, chopped jalapeños, and cheddar cheese until evenly distributed.
- Pour batter into the prepared dish and bake for 25–30 minutes until golden brown.
- For the glaze, whisk together honey, lime zest, and lime juice in a small bowl.
- Cool the cornbread slightly before drizzling with glaze. Slice into squares and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (80g)
- Calories: 210
- Sugar: 9g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg