Spicy Sweet Jalapeño Cornbread
A moist and flavorful cornbread with a hint of sweetness from honey and a kick from fresh jalapeños, perfect for any meal.
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 Any plain milk works, dairy or non-dairy.
- 1/3 cup vegetable oil Canola or melted butter can be used.
- 2 large eggs
- 1/4 cup honey
- Zest of 1 lime
- 2 tablespoons lime juice
Add-ins
- 1/2 cup diced jalapeños For milder heat, remove seeds and membranes.
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 can also be baked as muffins; just reduce baking time to 12-15 minutes. Excellent with chili or as a snack.