– Sliced jalapeños
– Freshly chopped cilantro
Instructions:
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.
2. Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
3. Wet Ingredients: In another bowl, beat together the buttermilk, eggs, and melted butter.
4. 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.
5. 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.
6. 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.
7. 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.
8. Garnish: Arrange the sliced jalapeños on top and sprinkle with freshly chopped cilantro.
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