Jalapeño Cheddar Cornbread with Lime Honey
Golden jalapeño cheddar cornbread balances savory cheese and gentle heat with a bright lime-honey drizzle.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 9 squares
- Category: Side Dishes
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup buttermilk
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 1 cup shredded sharp cheddar
- 1 jalapeño, finely chopped
- 1/3 cup corn kernels
- 3 tablespoons honey, for drizzle
- 1 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
Instructions
- Heat the pan: Heat oven to 400°F (205°C). Butter an 8-inch square pan or 10-inch skillet.
- Mix dry ingredients: Whisk cornmeal, flour, baking powder, baking soda, and salt.
- Mix batter: Whisk buttermilk, eggs, melted butter, and 2 tablespoons honey. Fold into dry ingredients with cheddar, jalapeño, and corn.
- Bake: Spread batter in the pan and bake 20 to 25 minutes until golden and a tester comes out clean.
- Drizzle: Mix remaining honey with lime zest and juice. Spoon over warm cornbread and rest 15 minutes before cutting.
Notes
Remove jalapeño seeds for milder heat. Store covered for two days or refrigerate up to five days. Contains wheat, egg, and milk. Images are AI-generated illustrations; recipe not kitchen-tested.