Directions
Preheat oven to 375°F (190°C). Grease a 9-inch square baking pan and set aside.
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate large bowl, whisk together buttermilk, melted butter, and eggs. Mix until well combined.
Gradually add dry ingredients to wet ingredients, stirring until well combined.
Gently fold in chopped jalapeños.
Pour batter into prepared pan and spread evenly.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
While cornbread bakes, make honey-lime glaze by whisking honey, lime juice, and lime zest in a small saucepan over low heat. Stir until heated through and well combined.
Once cornbread is done, remove from oven and let cool for a few minutes.
Brush honey lime glaze over warm cornbread. Let soak in slightly before slicing and serving.
Growing Crunchy Celery in Plastic Bottles: A Delightful and Convenient Project
Discover the Magic of Natural Collagen with Cucumber Face Cream
Fried Beef Dumplings
The Plant You Didn’t Know You Needed: A Natural Miracle for Health and Well-Being
My friend gifted this to me and I’m not sure what to do with it? How do I use it?
Wants To Become A Mom
Put this Secret Ingredient in Your Shampoo: It Speeds Up Hair Growth
The Science Behind Stringy Chicken
The Ultimate Breakfast: Oats with Egg – A Powerhouse of Nutrients & Long-Lasting Energy!