Get ready to spice up your baking with this amazing Jalapeño Cornbread Cake! Savory, slightly spicy and topped with a sweet and tangy glaze, the perfect blend of flavors.
Ingredients:
Cornbread Cake:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 eggs
1/4 cup melted butter
1 cup shredded cheddar cheese
1-2 jalapeños, thinly sliced (remove seeds for less heat)
1/4 cup chopped fresh cilantro (optional)
Honey Lime Glaze:
1/4 cup honey
1 tablespoon lime juice
1 teaspoon lime zest
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan and set aside.
Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Mix Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded cheddar cheese, jalapeño slices, and chopped cilantro (if using).
Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Glaze: In a small bowl, whisk together the honey, lime juice, and lime zest.
Glaze the Cake: Once the cornbread cake is cool, drizzle the honey lime glaze over the top. Garnish with additional jalapeño slices and chopped cilantro if desired.
Serve: Slice and serve this flavorful Jalapeño Cornbread Cake warm or at room temperature. Enjoy the delightful combination of savory, spicy, and sweet flavors!
