Spicy Sweet Jalapeño Cornbread (Printable)

Golden cornbread with sweet corn, jalapeño spice, and a tangy lime drizzle for a flavorful bite.

# 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 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

→ Add-Ins

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

→ Zesty Lime Drizzle

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

# Directions:

01 - Preheat oven to 400°F. Grease or line an 8-inch square baking pan.
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 fully incorporated.
04 - Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix to prevent tough texture.
05 - Gently fold in corn kernels, chopped jalapeños, and cheddar cheese until evenly distributed throughout the batter.
06 - Transfer batter to the prepared pan, smoothing the top with a spatula for even baking.
07 - Bake for 25 to 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 glazing.
09 - Meanwhile, mix powdered sugar, lime juice, and lime zest in a small bowl until smooth and lump-free.
10 - Drizzle the lime glaze over the slightly warm cornbread. Let cool further, then slice into squares and serve.

# Expert Tips:

01 -
  • The texture is incredibly moist thanks to the corn kernels and oil, not dry like typical cornbread
  • The sweet and spicy balance hits every flavor profile without being overwhelming
  • That lime drizzle transforms it from ordinary side dish into something people cannot stop eating
02 -
  • Overmixing the batter makes cornbread tough, so stop as soon as the flour disappears
  • Letting the cornbread cool for 10 minutes before glazing helps the drizzle set beautifully instead of soaking in too much
  • Fresh jalapeño heat varies wildly, so taste a tiny bit before adding to gauge your spice level
03 -
  • Room temperature ingredients mix more evenly and create a tender crumb
  • Cast iron skillets create the most incredible crispy edges if you want to get fancy
  • Let the glaze sit for 5 minutes before drizzling so it thickens slightly and looks professional

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