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.
Sumptuous Chicken Club Pasta Salad Delight
How To Make Delightful Chinese Lemon Chicken
I Swear When I Make This Dish, The Entire Family Goes Into A Frenzy
Garlic Butter Steak Bites with Parmesan Cream Sauce
How To Make Strawberry Crunch Pound Cake
Cheesy Potato Sticks: Crispy Golden and Irresistibly Delicious
Why tiny holes keep appearing on T-Shirts
100-Year-Old Beauty Secret: Potato & Turmeric for Wrinkle-Free, Firm Skin
Most people make a mistake and throw away the box. The correct way to read expiration or best before dates
