Spicy Sweet Jalapeño Cornbread (Printable)

Golden cornbread with a sweet corn base, jalapeño heat, and a zesty lime drizzle glaze.

# 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 - 2 tablespoons honey

→ Add-Ins

11 - 1 cup corn kernels, drained or thawed
12 - 2 medium jalapeños, seeded and finely chopped
13 - 1/3 cup shredded cheddar cheese

→ 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 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 blended.
03 - In a separate bowl, whisk milk, eggs, melted butter, vegetable oil, and honey until smooth and emulsified.
04 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix.
05 - Gently fold in corn kernels, chopped jalapeños, and shredded cheddar cheese until evenly distributed throughout the batter.
06 - Pour batter into prepared baking pan and smooth the top surface 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 allow to cool in the pan for 10 minutes before glazing.
09 - While cornbread cools, whisk powdered sugar, lime juice, and lime zest in a small bowl until smooth and creamy.
10 - Drizzle lime glaze evenly over the slightly warm cornbread. Let set for 5 minutes, then slice into squares and serve.

# Expert Hints:

01 -
  • The sweet heat from jalapeños balances perfectly with the tangy lime finish
  • Its moist and tender, not dry or crumbly like some cornbreads can be
  • The corn kernels add little bursts of sweetness in every bite
02 -
  • Overmixing creates tough cornbread, so stop as soon as ingredients are combined
  • The glaze sinks in best when applied while cornbread is still slightly warm
  • Jalapeño heat varies, so taste a small piece before adding all of them
03 -
  • Room temperature ingredients create a more uniform batter
  • Let the glaze sit for 5 minutes to thicken slightly before drizzling

Go Back