Description
A moist, golden cornbread packed with sweet corn and fresh jalapeños, finished with a bright, tangy lime drizzle. The perfect balance of heat and sweetness.
Ingredients
Scale
- For the cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 cup fresh or frozen corn kernels, thawed
- 2 jalapeños, seeded and finely chopped
- 1/2 cup shredded sharp cheddar cheese (optional)
- For the lime drizzle:
- 1 cup confectioners' sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
- 2 teaspoons milk, or as needed
Instructions
- Preheat oven to 400°F. Grease an 8-inch square baking pan or cast-iron skillet with butter or nonstick spray.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, and melted butter until combined.
- Add the wet ingredients to the dry ingredients and stir just until moistened.
- Fold in corn kernels, jalapeños, and cheddar if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake 22-28 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes.
- Meanwhile, in a small bowl, whisk confectioners' sugar, lime juice, lime zest, honey, and vanilla until smooth. Add milk a teaspoon at a time until a drizzling consistency.
- Drizzle the glaze over the warm cornbread. Serve warm or at room temperature.
Notes
For a milder version, remove the jalapeño seeds and membranes. If you prefer extra heat, leave some seeds in. The lime drizzle can be made ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 16g
- Fat: 14g
- Carbohydrates: 45g
- Protein: 6g