Ingredients
- Yellow cornmeal: 1 cup
- All-purpose flour: 1 cup
- Granulated sugar: 1/2 cup
- Buttermilk: 1 1/2 cups
- Large eggs: 2
- Unsalted butter (melted): 1/2 cup
- Fresh jalapeños (diced, seeds removed): 3, divided
- Fresh lime juice: 3 tablespoons
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and thoroughly grease a 9-inch cast iron skillet or square baking dish.
- Step 2: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until homogenous.
- Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in two of the diced jalapeños and 1 cup of frozen or canned corn kernels (if using), being careful not to overmix the batter.
- Step 4: Pour the batter into the prepared skillet or baking dish and bake for 22–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 10 minutes.
- Step 5: While the cornbread cools, prepare the lime drizzle by whisking together the fresh lime juice and 2 tablespoons of powdered sugar. Drizzle the glaze generously over the warm cornbread and garnish with the remaining slices of fresh jalapeño before serving.
Notes
- For optimal freshness, store any uneaten cornbread tightly wrapped at room temperature for up to three days; avoid refrigerating, as it tends to dry out quickly.
- To restore that fresh-baked warmth and a slightly crispy crust, warm individual slices in a toaster oven for a few minutes instead of using a microwave.
- The spicy-sweet profile and lime finish makes this cornbread a perfect elevated side to savory dishes like slow-cooked chili, barbecue pulled chicken, or rich black bean soup.
- Chef's Tip: If you desire the vibrant jalapeño flavor without intense heat, soak the diced peppers in a bowl of ice water for 10 minutes after seeding them to temper the spice before folding them into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American