Spicy Sweet Jalapeño Cornbread
A delightful cornbread with a gentle heat from jalapeños, balanced by the sweetness of honey and a zesty kick of lime, perfect for any gathering.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1/2 cup diced jalapeños Use fresh for the best flavor.
- 1/4 cup honey Can substitute with maple syrup.
- Zest of 1 lime
- 2 tablespoons lime juice
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Grease a baking dish or cast-iron skillet.
- In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, vegetable oil, eggs, honey, lime zest, and lime juice.
- Combine wet and dry ingredients and stir in diced jalapeños.
- Pour the batter into the prepared baking dish.
Baking
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Let it cool slightly before serving. Drizzle with additional lime juice if desired.
Notes
This cornbread is forgiving; feel free to add more jalapeños or even some cheese to enhance the flavor. Leftovers make great snacks or breakfast options.