Jalapeño Gruyère Cornbread with Lime Honey Glaze

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This cornbread is a perfect harmony of sweet, spicy, tangy, and earthy, making it an ideal accompaniment for stews and soups, grilled meat or salads. I have used jalapeño and Gruyère, but other chilli peppers and cheeses would work just as fine. If you prefer it extra spicy, just leave the jalapeños seeds in. The cornbread is delicious on its own, with some butter or honey lime glaze. It is completely optional, but I strongly recommend it as it adds a tangy sweetness and zesty kick that elevate the flavours to a whole new level and take your mood on a delightful turn! Leftovers can be frozen, or cut them into cubes to make croutons for soups and salads.

 

Cornbread	Glaze
120 g White spelt flour (or plain flour) 120 g Yellow cornmeal 50 g Erythritol (or white sugar) 2 tsp Baking powder 1/2 tsp Baking soda 1/2-1 tsp Salt 250 g Buttermilk 50 g Chicken schmaltz (or butter, melted) 2 Large eggs 140 g Canned corn kernels 50 g Gruyère, grated plus more for garnish 3 Jalapeño peppers, seeded and finely chopped 1 Jalapeño pepper, sliced or diced for garnish	80 g Honey Zest and juice of 1 organic lime

1. Preheat the oven to 200/400F. Grease a 20cm baking pan or cast iron skillet with butter or chicken schmaltz.
2. In a large mixing bowl, whisk together the flour, yellow cornmeal, erythritol, baking powder, baking soda and salt. In a separate bowl, combine the buttermilk, chicken schmaltz, and eggs. Whisk until well combined. Pour the wet ingredients into the dry ingredients and stir until just blended.
3. Gently fold in the corn kernels, chopped jalapeño, and grated gruyère until evenly distributed.
4. Scrape the batter into the prepared baking pan and bake until golden brown and a cake tester inserted in the center comes out clean, about 35 minutes. Cover the top with foil after 20 minutes if it browns too quickly.
5. For the glaze, whisk together the honey, lime zest, and lime juice in a small bowl until smooth.
6. Remove the cornbread from the oven and let it cool slightly in the pan for about 5 minutes. Drizzle the lime honey glaze over the warm cornbread, allowing it to soak in. Garnish with sliced jalapeño pepper and grated Gruyère. Serve warm.

© 2025 | http://angiesrecipes.blogspot.com