Ingredients:
1 1/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup melted butter, then slightly cooled
2 medium jalapenos, deseeded and membranes removed, then chopped
1 cup shredded Cheddar cheese
For the Honey Lime Glaze:
1 tablespoon melted butter
1/2 cup honey
3 tablespoons fresh squeezed lime juice (about 2 limes)
Zest of 1 lime
Few pinches of salt
Directions:
1. Preheat oven to 400 degrees F. Heavily grease an ovenproof 8 inch by 8 inch pan with butter.
2. Using a medium bowl, whisk together the cornmeal, flour, baking powder, and salt until combined.
3. Using a large bowl, whisk the eggs until beaten, then whisk in buttermilk and melted butter until combined.
4. Add the dry cornmeal ingredients to wet buttermilk ingredients and stir until just combined, being careful not to over mix. Fold in jalapenos and cheese until combined. Add batter to prepared pan and evenly spread.
5. Bake for 25-30 minutes or until a knife inserted in the middle comes out clean. Remove pan from the oven to a wire rack. While the cornbread is still hot, using a toothpick, poke holes throughout the top of the cornbread.
6. For the honey lime glaze: Using a small sauce pan with at least 1 inch of water. Heat the water on the stove until almost to a boil, then remove pan from the heat and set aside on the stove top. Using an oven proof glass measuring cup with a spout (such as Pyrex) or a small bowl. Add melted butter, honey, lime juice, zest and salt. Place the cup or bowl in the heated water and slowly whisk the honey until liquefied and runny. Drizzle honey mixture over the top of the cornbread. Let honey soak into the cornbread for 10 minutes before serving.