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Jalapeno Cornbread with Lime Honey Glaze

  • Author: Chef Sally
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Method: Side Dish
  • Cuisine: American

Description

This spicy cornbread with a sweet lime honey glaze is perfect for brunch or as a side dish. The jalapenos add heat, while the glaze balances it with tangy sweetness.

Ingredients

Scale
  • ¾ cup South Texas queso blanco
  • 6 tablespoons unsalted butter, divided, plus more for greasing
  • Sharply blade or finely minced fresh serrano chiles, 4 to 6 split meat
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 cup buttermilk
  • 2 large eggs
  • For Glaze:
  • ½ cup honey
  • 2 tablespoons lime juice
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat oven to 400°F. Grease an 8-inch baking dish with butter.
  2. Slice open serrano chiles along one side, and remove seeds and membrane. Finely mince the chiles. Set aside.
  3. Melt 4 tablespoons of butter in a small skillet over medium heat. Add the minced serrano chiles and sauté until softened, about 3 to 4 minutes. Remove from heat and let cool.
  4. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Poke a well in the center.
  5. In a medium bowl, whisk the remaining 2 tablespoons melted butter, buttermilk, and eggs. Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cooled serrano chile mixture and chopped queso blanco.
  6. Pour the batter into the prepared baking dish and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.
  7. Let the cornbread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the glaze, in a small saucepan, combine honey, lime juice, and butter over medium heat. Stir until melted and smooth, about 2 to 3 minutes.
  9. Pour the glaze over the cooled cornbread and let it soak in for a few minutes before serving.

Notes

Adjust the number of serrano chiles based on desired heat level. This recipe can be made ahead and glazed just before serving.

Nutrition

  • Calories: 320
  • Sugar: 20g
  • Fat: 14g
  • Carbohydrates: 45g
  • Protein: 7g

Find it online: https://exorecipes.com/jalapeno-cornbread-lime-honey-glaze/