Spicy Sweet Jalapeño Cornbread (Printable)

Golden cornbread bursting with sweet corn, jalapeño, and finished with a tangy lime drizzle.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tbsp baking powder
05 - 1/2 tsp salt

→ Wet Ingredients

06 - 1 cup whole milk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1/4 cup vegetable oil
10 - 1 cup canned or frozen corn kernels, drained or thawed

→ Add-Ins

11 - 2 medium jalapeños, seeded and finely chopped
12 - 1/3 cup shredded cheddar cheese
13 - 2 tbsp honey

→ Zesty Lime Drizzle

14 - 3/4 cup powdered sugar
15 - 2 tbsp freshly squeezed lime juice
16 - 1 tsp lime zest

# How To Make It:

01 - Preheat oven to 400°F. Grease or line an 8-inch square baking pan with parchment paper.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well blended.
03 - In a separate bowl, whisk milk, eggs, melted butter, vegetable oil, and honey until smooth and emulsified.
04 - Pour the wet ingredients into the dry mixture. Stir gently with a spatula until just combined, being careful not to overmix.
05 - Fold in corn kernels, chopped jalapeños, and shredded cheddar cheese until evenly distributed throughout the batter.
06 - Pour batter into the prepared baking pan, using a spatula to smooth the top into an even layer.
07 - Bake for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean.
08 - Remove from oven and let cool in the pan for 10 minutes before applying the glaze.
09 - Whisk powdered sugar, lime juice, and lime zest in a small bowl until smooth and pourable.
10 - Drizzle the lime glaze over the slightly warm cornbread. Allow to cool further, then slice into squares and serve.

# Expert Tips:

01 -
  • The contrast between honey sweetness and jalapeño heat makes every bite exciting
  • That lime drizzle transforms ordinary cornbread into something restaurant worthy
02 -
  • Overmixing the batter will make your cornbread tough and dense, so stop as soon as you no longer see dry flour
  • The cornbread is done when the edges pull away slightly from the pan and the top springs back when gently pressed
03 -
  • Room temperature ingredients mix more evenly and create a more tender texture
  • Letting the cornbread cool for 10 minutes before glazing prevents the drizzle from melting completely

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