Description
A sweet and spicy twist on classic cornbread, this Jalapeño Cornbread Cake is moist, fluffy, and topped with a tangy honey lime glaze for the perfect balance of flavors. Great as a side dish or dessert!
Ingredients
Scale
For the Crust:
- For the Cornbread Cake:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 jalapeños, seeded and finely diced
- 1/4 cup honey
- For the Honey Lime Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1–2 tablespoons milk (as needed for consistency)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan or line with parchment paper.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix buttermilk, melted butter, eggs, and honey until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined. Fold in diced jalapeños.
- Pour batter into the prepared pan and smooth the top. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- While the cake cools, prepare the glaze: Whisk powdered sugar, honey, lime juice, and zest. Add milk as needed for a pourable consistency.
- Drizzle glaze over the cooled cornbread cake. Slice and serve warm or at room temperature.
Notes
For extra spice, leave some jalapeño seeds in the batter. Store leftovers in an airtight container for up to 3 days. Reheat slightly before serving for best texture.