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To make this tasty jalapeño cornbread, you need some key ingredients. Each one adds to the flavor and texture. Here’s what you will need: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup granulated sugar - 1 cup milk - 1/4 cup vegetable oil - 2 large eggs - 1 cup shredded sharp cheddar cheese - 1-2 jalapeños, finely chopped (seeds removed for less heat) - Zest of 1 lime These ingredients are simple but vital. Cornmeal gives the cornbread its base. The flour adds structure, while baking powder helps it rise. Salt and sugar balance the flavors. Milk, oil, and eggs keep it moist. The cheddar adds a rich taste, while jalapeños bring the heat. Finally, lime zest adds a fresh twist. The lime glaze is what makes this cornbread special. It adds brightness and sweetness. You only need two ingredients for this glaze: - 1/4 cup fresh lime juice - 1/2 cup powdered sugar Mix these two well to create a smooth glaze. The lime juice gives it a tangy kick. The powdered sugar sweetens it up just right. Drizzle this over warm cornbread for the best taste. If you find yourself missing some ingredients, don't worry! Here are some easy swaps: - Use almond milk or oat milk instead of regular milk for a dairy-free option. - Swap all-purpose flour with whole wheat flour for a heartier texture. - If you can't find jalapeños, try using green bell peppers for less heat. - For a different cheese flavor, pepper jack cheese can add even more spice. Feel free to mix and match based on what you have. Cooking should be fun and flexible! For the full recipe, check the original instructions. Start by preheating your oven to 400°F (200°C). Get an 8-inch square baking dish and grease it or line it with parchment paper. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar. Mix these dry items well. In another bowl, combine the milk, vegetable oil, and eggs. Make sure this mix is smooth. Pour the wet mix into the dry mix. Stir gently until just combined; do not overmix. Then, fold in the shredded cheddar cheese, finely chopped jalapeños, and lime zest. This should give you a colorful and flavorful batter. Now, pour your batter into the prepared baking dish. Smooth the top with a spatula for an even bake. Place it in the oven and bake for 20-25 minutes. Keep an eye on it; you want a golden brown top. To check if it's done, insert a toothpick in the center. If it comes out clean, your cornbread is ready. Once baked, take it out and let it cool in the pan for about 10 minutes. While the cornbread cools, you can make the lime glaze. In a small bowl, whisk together the powdered sugar and fresh lime juice. Keep whisking until you achieve a smooth texture. Once your cornbread has cooled a bit, drizzle the glaze over the warm cornbread. Allow it to set for a few minutes before slicing. Enjoy the fresh flavors of this dish! For the full recipe, check out the earlier section. To get soft and fluffy cornbread, mix the wet and dry ingredients gently. Overmixing makes it tough. You want a few lumps in the batter. This helps keep it light. Use fresh cornmeal for the best flavor. If you can, grind your own corn. It adds a unique taste and texture. Jalapeños bring heat, but you can control it. Remove the seeds and membranes for less spice. If you want it spicier, add more jalapeños or leave some seeds in. Taste the batter before baking to find your sweet spot. Remember, the lime glaze helps cool the heat, so don’t skip it! Serve your cornbread warm and cut into squares. Drizzle the lime glaze on top for a sweet touch. For added flair, garnish with lime zest or sliced jalapeños. This cornbread pairs well with chili, soups, or barbecue. It’s also a great snack on its own. Check out the Full Recipe for more details! {{image_2}} For a rich twist, add more cheese. Use pepper jack for extra spice. You can mix in 1 cup of shredded cheese into the batter. This makes the cornbread creamy and flavorful. The cheese melts and creates pockets of goodness. Each bite gives you a warm, cheesy surprise. If you like a sweet burst, add honey or maple syrup. This balances the heat from the jalapeños. You can stir in 1/4 cup for a sweet touch. Another idea is to mix in canned sweet corn. This adds texture and a hint of sweetness. These flavors come together to create a unique taste. For a gluten-free cornbread, swap the all-purpose flour. Use a gluten-free blend instead. Make sure it includes xanthan gum for best results. You can also try almond flour for a nutty flavor. This keeps the cornbread moist and fluffy. It tastes just as good as the original. Feel free to explore these variations. They can help you find the perfect flavor for your Jalapeño Cornbread with Lime Glaze. For the complete recipe, check the Full Recipe section. To store leftover jalapeño cornbread, let it cool first. Wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. Store it in the fridge. It will stay fresh for up to 3 days. When you're ready to eat the cornbread, preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet. Cover it with foil to keep it moist. Heat for about 10-15 minutes. If you prefer, you can also use a microwave. Heat individual slices for about 30 seconds. If you want to save the cornbread for later, freezing is a great option. First, cool the cornbread completely. Wrap each piece in plastic wrap, then in foil. This keeps it fresh. Place the wrapped pieces in a freezer bag. It can last up to 3 months in the freezer. When you want to enjoy it, thaw it in the fridge overnight. Then, reheat as mentioned above. For the best taste, eat it within 1 month. Enjoy every bite of your flavorful cornbread! For the complete recipe, check out the Full Recipe. If you want less heat, use bell peppers. They add crunch and color. You can also try banana peppers for a milder taste. For spice lovers, use serrano peppers. They are hotter than jalapeños, so be careful! Yes, you can make this cornbread ahead of time. Just bake it and let it cool. Wrap it tightly in plastic wrap or foil. Store it in the fridge for up to three days. Reheat it in the oven for the best flavor. Sharp cheddar cheese is my favorite for this recipe. It adds a strong, rich flavor. You can also use pepper jack for a spicy kick. If you prefer a milder cheese, try Monterey Jack or a blend of cheeses. Check the cornbread at 20 minutes. Insert a toothpick into the center. If it comes out clean, it's ready. The top should be golden brown and firm to the touch. If it’s not done, bake for a few more minutes. Enjoy your warm, fresh cornbread! Jalapeño cornbread is easy to make and fun to enjoy. We covered key ingredients and substitutions, plus a tasty lime glaze. You learned step-by-step how to prepare, bake, and add glaze to your cornbread. Tips helped you balance spice and achieve the right texture. We explored different variations and how to store leftovers. In closing, this cornbread recipe is versatile and delicious. Enjoy making it your own!

Jalapeño Cornbread with Lime Glaze

Indulge in the perfect blend of flavors with this Jalapeño Cornbread with Lime Glaze recipe! This easy-to-follow guide will show you how to create a moist and cheesy cornbread with a kick, all topped off with a zesty lime glaze. It's a delightful dish that's great as a side or a snack. Ready to elevate your cornbread game? Click to explore the full recipe and impress your friends and family with this delicious treat!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup granulated sugar

1 cup milk

1/4 cup vegetable oil

2 large eggs

1 cup shredded sharp cheddar cheese

1-2 jalapeños, finely chopped (seeds removed for less heat)

Zest of 1 lime

1/4 cup fresh lime juice

1/2 cup powdered sugar (for glaze)

Instructions
 

Preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish or line it with parchment paper.

    In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and granulated sugar until well combined.

      In another bowl, mix the milk, vegetable oil, and eggs until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

          Fold in the shredded cheddar cheese, chopped jalapeños, and lime zest until evenly distributed.

            Pour the batter into the prepared baking dish, smoothing the top with a spatula.

              Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                While the cornbread is baking, prepare the lime glaze by whisking together the powdered sugar and fresh lime juice in a small bowl until smooth.

                  Once the cornbread is done, remove it from the oven and allow it to cool for about 10 minutes in the pan.

                    Drizzle the lime glaze over the warm cornbread and allow it to set for a few minutes before slicing.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 9

                        - Presentation Tips: Serve the cornbread warm in squares, garnished with extra lime zest and sliced jalapeños for a pop of color.