Spicy Sweet Jalapeño Cornbread (Print version)

Golden cornbread with sweet corn, a jalapeño kick, and zesty lime drizzle for bold flavor.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon 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 corn kernels, drained or thawed
11 - 2 tablespoons honey

→ Add-Ins

12 - 2 medium jalapeños, seeded and finely chopped
13 - 1/3 cup shredded cheddar cheese (optional)

→ Zesty Lime Drizzle

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

# How To Make It:

01 - Preheat oven to 400°F. Grease an 8-inch square baking pan with butter or cooking spray.
02 - In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk milk, eggs, melted butter, vegetable oil, and honey until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently with a spatula just until combined—do not overmix.
05 - Gently fold corn kernels, chopped jalapeños, and cheddar cheese (if using) into the batter until evenly distributed.
06 - Pour batter into prepared baking pan. Use spatula to spread evenly and smooth the top surface.
07 - Bake for 25 to 30 minutes until golden brown and a toothpick inserted in center comes out clean.
08 - Remove from oven and let cornbread cool in pan for 10 minutes before glazing.
09 - While cornbread cools, whisk powdered sugar, lime juice, and lime zest in small bowl until smooth.
10 - Drizzle lime glaze evenly over slightly warm cornbread. Allow to set for 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • The lime drizzle transforms ordinary cornbread into something that feels restaurant-special
  • It's equally perfect alongside chili or eaten straight from the pan at midnight
02 -
  • Overmixing makes tough cornbread—stir until combined and walk away
  • The drizzle soaks in best when the cornbread is slightly warm, not piping hot
03 -
  • Room temperature ingredients prevent the butter from solidifying into tiny lumps
  • Let the glaze sit for two minutes before drizzling—it thickens slightly

Return