Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 2 fresh jalapeños, diced
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 tablespoons lime juice
- 1 tablespoon honey
Instructions
- Preheat your oven to 400°F (200°C). Place a cast-iron skillet inside to warm up while you prepare the batter.
- In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk these dry ingredients together until well combined.
- In another bowl, whisk together the buttermilk, melted butter, and eggs. This mixture should be smooth and creamy.
- Pour the wet ingredients into the dry ingredients and stir until just combined—be careful not to overmix! Fold in the diced jalapeños.
- Carefully remove the hot skillet from the oven. You should hear a satisfying sizzle when you pour in the batter. Give it a quick spread to ensure even cooking.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- While it’s baking, prepare the zesty lime drizzle by mixing lime juice, honey, and a pinch of salt in a small bowl. Adjust the sweetness per your taste.
- As soon as the cornbread is out of the oven, drizzle it generously with the zesty lime mixture—this bright burst will elevate the flavors to a new level.
- Allow the cornbread to cool for about 10 minutes before slicing. Trust me; this step is hard but crucial!
Notes
For a twist, substitute jalapeños with diced poblano peppers or add shredded cheese for a richer texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian