Get ready to elevate your cornbread game with a spicy twist that will have your taste buds dancing! This Jalapeno Cornbread with Honey Lime Butter is not just a side dish; it's a flavor explosion that perfectly balances sweet and savory. Imagine biting into a warm, fluffy cornbread studded with zesty jalapenos, all while slathering on a creamy, sweet honey lime butter that takes it to the next level. Perfect for barbecues, family gatherings, or cozy nights in, this recipe is a must-try that will leave everyone asking for seconds. Dive into this culinary delight and impress your friends and family with a dish that’s as fun to make as it is to eat!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1-2 jalapenos, diced
- 1/2 cup butter, softened
- 1 tablespoon honey
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk the dry ingredients together until well blended.
- In a separate medium bowl, whisk together the milk, eggs, and vegetable oil until smooth and fully incorporated.
- Carefully dice the jalapenos, removing seeds for less heat if desired. For extra heat, keep some seeds in the mixture.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; some small lumps are acceptable.
- Fold the diced jalapenos into the batter, distributing them evenly throughout.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- While the cornbread bakes, prepare the honey lime butter. In a small bowl, mix the softened butter, honey, and lime juice until smooth and well combined.
- Remove the cornbread from the oven and let it cool in the pan for 10 minutes.
- Cut the cornbread into 8 equal squares and serve warm with the honey lime butter on the side.
Tips
- Choosing Jalapenos: For a milder flavor, be sure to remove the seeds and membranes from the jalapenos. If you love heat, leave some seeds in for an extra kick!
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. A few small lumps are perfectly fine and will result in a fluffier cornbread.
- Use Fresh Ingredients: Freshly diced jalapenos and high-quality honey can make a significant difference in flavor, so opt for the best ingredients you can find.
- Baking Tips: Keep an eye on your cornbread as it bakes. Ovens can vary, so start checking for doneness a few minutes before the 20-minute mark to avoid overbaking.
- Serving Suggestion: Serve the cornbread warm with the honey lime butter generously spread on top. It’s also delicious alongside chili or grilled meats for a complete meal.
- Storage: If you have leftovers, store them in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Reheat in the oven for the best texture!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 6g
Fat: 17g
Saturated Fat: 7g
Cholesterol: 65mg
