Preheat oven to 400°F (200°C).
In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
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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