Jalapeno-Honey Cornbread

I love the jalapeno-honey combo in this freshly made cornbread. It's sweet with a perfect kick to it. The lime in the glaze gives this delicious bread the final touch, making it pretty perfect. So good! Enjoy!

Ingredients:

For cornbread:

-1 cup yellow cornmeal

-1 cup flour

-1/4 cup sugar

-1 Tbs baking powder

-1/2 tsp salt

-1 cup buttermilk

-2 large eggs

-1/4 cup pickled jalapenos, drained very well (pat with paper towels) and chopped

-1/2 cup (1 stick) unsalted butter, melted and cooled a bit

-1 cup shredded cheddar cheese

For honey-lime glaze:

-1/4 cup honey

-zest and juice from 1 small lime

-1 Tbs butter, melted

-a pinch of salt

Directions:

Preheat oven to 400 F. Generously spray the bottom and sides of an 8" spring form or any pan you choose to use for this with baking spray (the one with flour and butter in it). Set aside.

In your mixer, add the cornmeal, flour, sugar, baking powder, and salt. Once well mixed, add the buttermilk, eggs, and jalapenos. Beat well, then slowly add the melted butter. Lastly, add the shredded cheese. 

Pour that goodness into the prepared pan. 

Bake in preheated oven for 20-22 minutes or until the toothpick comes out clean.

Make the glaze while the cornbread is cooking, by whisking all the ingredients together.

When the cornbread is done baking, remove it from the oven and poke holes in it using a fork. Immediately pour the glaze on top. Let it rest for 5-10 minutes. Slice and enjoy!