Spicy Jalapeño Cornbread Drizzled with Sweet Lime Honey

A deliciously moist cornbread with a kick of jalapeño, complemented by a sweet lime honey drizzle.

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Preheat oven to 400°F (200°C). Grease a 9-inch round cake pan or cast iron skillet.
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until well mixed.
In another bowl, beat together buttermilk, eggs, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined, avoiding overmixing.
Gently fold in the chopped jalapeños and grated cheddar cheese.
Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
While baking, prepare the lime honey drizzle by whisking together honey, lime zest, lime juice, melted butter, and a pinch of salt.
Once baked, drizzle the lime honey glaze over the cornbread. Garnish with sliced jalapeños and cilantro. Cool slightly before slicing.

Adjust jalapeño to taste for milder flavor; perfect for family-friendly meals.