Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast-iron skillet.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped jalapeños.
Pour the batter into the prepared pan or skillet and spread it out evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cornbread is baking, prepare the lime honey glaze by mixing the honey and lime juice in a small bowl.
When the cornbread is done baking, remove it from the oven and let it cool slightly. Drizzle the lime honey glaze over the warm cornbread.
Garnish with lime zest and fresh cilantro if desired. Serve warm.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 200 kcal | Servings: 9
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