Ingredients
- Yellow Cornmeal: 1 cup
- All-purpose flour: 1/2 cup
- Granulated sugar: 1/4 cup
- Fresh jalapeños, finely diced (seeds removed for less heat): 2 medium
- Milk: 1 cup
- Large egg: 1
- Powdered sugar: 1/2 cup
- Fresh lime juice: 2 tablespoons
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking pan or a 9-inch cast-iron skillet. In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until well combined.
- Step 2: In a separate medium bowl, whisk together the milk, large egg, and 1/4 cup melted unsalted butter. Stir the finely diced jalapeños into the wet ingredients. Pour the wet mixture into the dry ingredients and stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
- Step 3: Pour the cornbread batter into the prepared baking pan, spreading it evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Step 4: While the cornbread is baking, prepare the zesty lime drizzle. In a small bowl, combine the powdered sugar and fresh lime juice. Whisk until smooth. For an extra punch of flavor, you can also add 1 teaspoon of fresh lime zest to the drizzle. If the glaze is too thick, add a tiny bit more lime juice or water, a few drops at a time, until it reaches a pourable consistency.
- Step 5: Once baked, remove the cornbread from the oven and let it cool in the pan for about 5-10 minutes. Drizzle generously with the prepared Zesty Lime Drizzle before slicing and serving warm.
Notes
- To keep your delightful cornbread at its best, store any leftovers in an airtight container at room temperature for up to 2 days, or pop it in the fridge for up to 4 days, especially after drizzling.
- To revive that fresh-baked warmth, gently reheat individual slices in a toaster oven or conventional oven at 300°F (150°C) for 5-7 minutes, or for a quicker fix, a quick 15-20 second zap in the microwave will do.
- This wonderfully balanced cornbread makes a fantastic vibrant side to a hearty chili, grilled chicken, or even as a playful brunch item alongside fresh fruit for an unexpected sweet and savory treat.
- For the ultimate tender crumb and moist texture, remember the golden rule: do not overmix your batter; a few small lumps are perfectly fine and are actually a secret to preventing a tough cornbread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of an 8x8 inch pan)
- Calories: 240
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 14g