Jalapeño Cornbread with Lime Honey Glaze

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Soul food takes its origins mostly from Georgia, Mississippi, and Alabama, a collection of states commonly referred to as the Deep South. Here we have taken a southern classic soul food dish to a new level – New Mexican Jalapeño Cornbread with Lime Honey Glaze.


• 1 Cilantro

• 2 Jalapenos, medium

• 1 Jalapenos

• 1 Lime, Zest of

• 2 Eggs, large

• 1/2 cup Honey

• 3 tbsp Lime juice

• 1 cup All-purpose flour

• 1 tbsp Baking powder

• 1 cup Cornmeal, yellow

• 1/4 cup Granulated sugar

• 1/2 tsp Salt

• 1 Pinch Salt

• 1/2 cup Butter, unsalted

• 1 tbsp Butter

• 1 cup Buttermilk

• 1/2 cup Cheddar cheese, grated

How to Prepare

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease and flour a 9-inch round cake pan or cast iron skillet.
  • Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
  • Wet Ingredients: In another bowl, beat together the buttermilk, eggs, and melted butter.
  • Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped jalapeños and grated cheddar cheese, if using.
  • Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Prepare Glaze: While the cornbread is baking, prepare the glaze by whisking together the honey, lime zest, lime juice, melted butter, and salt in a small bowl.
  • Finish: Once the cornbread is done, remove it from the oven and while still warm, poke holes throughout the top with a toothpick. Drizzle the lime honey glaze over the cornbread, allowing it to soak in.
  • Garnish: Arrange the sliced jalapeños on top and sprinkle with freshly chopped cilantro.