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Spicy Jalapeño Cornbread

A warm and savory cornbread with a perfect blend of spicy jalapeños and sweet lime honey, making it an ideal companion for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
Wet Ingredients
  • 1 cup buttermilk (or regular milk with a splash of vinegar) Use regular milk if buttermilk is unavailable.
  • 2 large eggs
  • 1/4 cup vegetable oil (or melted butter) You can substitute with melted butter for richer flavor.
Additions
  • 1 cup fresh or pickled jalapeños, chopped Adjust based on your spice tolerance.
  • 1/4 cup honey For drizzling.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease an 8x8 inch baking dish or a cast-iron skillet.
  2. In a bowl, mix the dry ingredients: cornmeal, flour, baking powder, salt, and sugar.
  3. In another bowl, whisk together the wet ingredients: buttermilk, eggs, and vegetable oil until well blended.
  4. Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t overdo it! A few lumps are okay.
  5. Fold in the chopped jalapeños.
  6. Pour the batter into the prepared dish and spread evenly.
Baking
  1. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
Sweet Lime Honey Preparation
  1. While it’s baking, mix honey with a splash of lime juice in a small bowl.
  2. Drizzle this mixture over the warm cornbread before serving.

Notes

Don't worry about uneven cornbread; it adds to the charm. Optionally, sprinkle lime zest over the top to impress your guests. Store leftovers wrapped in foil or in an airtight container.