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.
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I really like this small version of the recipe because I can enjoy it multiple times during the day!
