Stir in chopped jalapeños.
In another bowl, whisk together milk, oil, and eggs. Add to dry ingredients and stir just until combined.
Pour batter into a greased 9-inch square baking pan.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cornbread is baking, whisk together honey, lime juice, and zest in a small bowl.
Remove cornbread from oven, and while still warm, drizzle with lime honey glaze.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 280 kcal | Servings: 8 servings
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