Spicy Sweet Jalapeño Cornbread (Printer-friendly)

Golden cornbread bursting with sweet corn, jalapeño heat, and a zesty lime drizzle for added brightness.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal (120 g)
02 - 1 cup all-purpose flour (125 g)
03 - 1/4 cup granulated sugar (50 g)
04 - 1 tbsp baking powder
05 - 1/2 tsp salt

→ Wet Ingredients

06 - 1 cup whole milk (240 ml)
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted and cooled (60 ml)
09 - 1/4 cup vegetable oil (60 ml)
10 - 1 cup corn kernels, canned or frozen, drained or thawed (165 g)

→ Add-Ins

11 - 2 medium jalapeños, seeded and finely chopped
12 - 1/3 cup shredded cheddar cheese, optional (40 g)
13 - 2 tbsp honey

→ Zesty Lime Drizzle

14 - 3/4 cup powdered sugar (90 g)
15 - 2 tbsp freshly squeezed lime juice
16 - 1 tsp lime zest

# How to Make It:

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 ingredients. Stir gently until just combined, being careful not to overmix.
05 - Gently fold in corn kernels, chopped jalapeños, and cheddar cheese if using.
06 - Transfer batter to the prepared baking pan, smoothing the top evenly.
07 - Bake for 25-30 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.
09 - Meanwhile, mix powdered sugar, lime juice, and lime zest in a small bowl until smooth and drizzleable.
10 - Drizzle the lime glaze over the slightly warm cornbread. Allow to cool further, then slice and serve.

# Expert Tips:

01 -
  • The texture is incredibly moist with tender corn kernels in every bite, not dry or crumbly like so many cornbreads
  • Jalapeño heat builds gently while the lime drizzle cuts through the richness, creating layers of flavor that keep you coming back
02 -
  • Overmixing the batter creates tough, rubbery cornbread, so stop as soon as the flour disappears
  • The glaze sinks in best when applied to warm bread, but wait too long and it will just sit on top
03 -
  • Room temperature ingredients mix more evenly and create a smoother batter
  • For extra corn flavor, toast the cornmeal in a dry pan for 3 minutes before mixing

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