Spicy Sweet Jalapeño Cornbread (Printable Version)

Moist golden cornbread with sweet corn, jalapeño kick, and a tangy lime drizzle. Great side or snack.

# What You 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, canned or frozen, drained or thawed

→ Add-Ins

11 - 2 medium jalapeños, seeded and finely chopped
12 - 1/3 cup shredded cheddar cheese (optional)
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

# How-To Steps:

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 combined.
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 ingredients. Stir gently with a spatula until just combined, being careful not to overmix.
05 - Gently fold in corn kernels, chopped jalapeños, and cheddar cheese if using, until evenly distributed throughout the batter.
06 - Pour batter into the prepared baking pan and smooth 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 applying glaze.
09 - While cornbread cools, mix powdered sugar, lime juice, and lime zest in a small bowl until smooth and creamy.
10 - Drizzle the lime glaze over the slightly warm cornbread. Allow to cool further, then slice into squares and serve.

# Helpful Tips:

01 -
  • The lime drizzle transforms ordinary cornbread into something people cannot stop talking about
  • Perfect balance of sweet corn, spicy kick, and tangy finish keeps everyone coming back for seconds
02 -
  • Overmixing the batter is the number one mistake that leads to tough, dry cornbread
  • The glaze works best when applied while the cornbread is still slightly warm so it melts into the surface beautifully
03 -
  • Room temperature ingredients blend more easily and create a more uniform texture
  • Letting the cornbread cool completely before wrapping prevents condensation from making it soggy

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