Spicy Sweet Jalapeño Cornbread

The first time I made this cornbread, I was hosting a last-minute taco night and realized I'd forgotten to buy a side dish. I threw together what I had in the pantry, and my friends haven't stopped asking for the recipe since. Now it's become the one thing I'm actually asked to bring to every gathering. The way the sweet honey balances against the jalapeño's heat still catches me off guard every single time.

Last summer, my neighbor smelled this baking through our shared kitchen wall and knocked on my door with an empty plate. She said it reminded her of the cornbread her grandmother used to make, but with this unexpected twist that made it entirely its own thing. We ate it warm on her back porch while the sun went down, and I don't think I'll ever forget how good that first bite tasted.

Ingredients

• Yellow cornmeal: This creates the signature grainy texture and authentic corn flavor that white cornmeal just can't match
• All-purpose flour: Provides structure so the cornbread holds together while staying tender
• Granulated sugar: Just enough to balance the heat without making it dessert-sweet
• Baking powder: Gives you those nice tall edges and a fluffy crumb
• Salt: Enhances all the flavors and keeps it from tasting flat
• Whole milk: Creates a richer, more tender crumb than skim or water
• Eggs: Bind everything together and add structure
• Unsalted butter: Melted and cooled adds incredible flavor that oil alone can't achieve
• Vegetable oil: Keeps the cornbread moist for days
• Corn kernels: Burst in your mouth and add sweetness in every bite
• Jalapeños: Fresh peppers bring a bright heat that dried spices can't replicate
• Cheddar cheese: Optional, but adds a savory depth that makes it feel more substantial
• Honey: Dissolves beautifully into the batter for consistent sweetness
• Powdered sugar: Creates a smooth drizzle that won't run right off the cornbread
• Fresh lime juice: Cuts through the richness and wakes up your palate
• Lime zest: Adds aromatic citrus notes that you smell before you even taste it

Instructions

Get your oven ready:

Preheat to 400°F and grease an 8-inch square pan—butter works better than spray here for flavor

Whisk the dry ingredients:

Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl until well blended

Mix the wet ingredients:

Whisk milk, eggs, melted butter, oil, and honey in a separate bowl until completely smooth

Combine gently:

Pour wet into dry and stir just until combined—some small lumps are totally fine

Add the good stuff:

Fold in corn kernels, jalapeños, and cheese if you're using it

Transfer to pan:

Spread batter into your prepared pan and smooth the top with a spatula

Bake until golden:

Bake 25 to 30 minutes until the top is golden brown and a toothpick comes out clean

Cool briefly:

Let rest in the pan for 10 minutes so it sets up slightly

Make the lime drizzle:

Whisk powdered sugar, lime juice, and zest until smooth

Finish and serve:

Drizzle over the slightly warm cornbread, slice, and enjoy immediately

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My mother-in-law took one bite and announced she was never making regular cornbread again. She keeps a batch of the dry ingredients pre-mixed in her pantry now, just so she can whip this up on busy weeknights. Watching her grandkids reach for seconds after turning up their noses at vegetables was pretty satisfying too.

Making It Your Own

I've experimented with adding roasted red peppers when jalapeños feel too intense, and swap in orange juice for the lime when I want something more mellow and sweet. The basic formula is so forgiving that almost any variation works.

Storage Secrets

This actually tastes better the next day because the flavors have time to meld. Wrap it tightly and it stays moist for three days, or freeze individual slices wrapped in plastic then foil for up to two months.

Serving Ideas

I've served this alongside everything from beef chili to black bean soup to scrambled eggs at brunch. The lime drizzle makes it fancy enough for company, but it's humble enough for a Tuesday night dinner.

• Crumble leftovers into a bowl of chili for the best spoonfuls
• Top with extra jalapeño slices for a stunning presentation
• Serve with softened butter for anyone who skips the drizzle

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There's something deeply satisfying about pulling a golden pan of cornbread from the oven. This recipe turns an ordinary side into the star of the table.

Recipe FAQs

→ How can I adjust the heat level in this cornbread?

Reduce jalapeño quantity or remove seeds to lessen heat. For extra spice, keep seeds or add cayenne pepper.

→ What can I use instead of cheddar cheese?

Pepper jack cheese adds a spicy twist, while omitting cheese produces a milder taste.

→ Is there a way to make the lime drizzle thicker?

Use less lime juice or add more powdered sugar to achieve a thicker glaze consistency.

→ Can this cornbread be served warm or cold?

It tastes great warm with the lime drizzle fresh, but also delicious cooled or at room temperature.

→ What dishes pair well with this cornbread?

Pairs nicely with chili, barbecue, or enjoyed as a standalone snack with butter.