Spicy Sweet Jalapeño Cornbread (Print Version)

Golden cornbread with jalapeño heat and a tangy lime drizzle balances sweet and spicy flavors.

# 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, canned or frozen, 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

# Steps:

01 - Preheat oven to 400°F. Grease or line an 8-inch square baking pan with parchment paper.
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 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 until evenly distributed throughout the batter.
06 - Pour batter into the prepared baking pan. Use a spatula to smooth the top surface evenly.
07 - Bake for 25 to 30 minutes, or 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 - While cornbread cools, whisk together powdered sugar, lime juice, and lime zest in a small bowl until smooth.
10 - Drizzle the lime glaze evenly over the slightly warm cornbread. Allow to cool further, then slice into squares and serve.

# Expert Tips:

01 -
  • The honey creates these tender, moist edges that make you wonder if you accidentally made cake
  • That lime drizzle cuts through the richness like a bright, tangy secret weapon
02 -
  • Overmixing is the enemy of tender cornbread, stop as soon as the flour disappears
  • The glaze needs to go on while the cornbread is still warm so it melts into the top layer
03 -
  • Room temperature ingredients prevent the butter from solidifying when you mix everything together
  • Let the glaze sit for a minute before drizzling so it thickens up slightly and stays put

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