Spicy Sweet Jalapeño Cornbread (Printable Version)

Golden cornbread bursting with sweet corn, jalapeño spice, and a tangy lime drizzle for a vibrant flavor.

# What You Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tbsp baking powder
05 - 1/2 tsp 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 tbsp honey

→ Zesty Lime Drizzle

14 - 3/4 cup powdered sugar
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 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 fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined, being careful not to overmix.
05 - Gently fold corn kernels, chopped jalapeños, and cheddar cheese if using into the batter.
06 - Pour batter into prepared baking pan and smooth top with spatula for even baking.
07 - Bake for 25-30 minutes until golden brown and a toothpick inserted in center comes out clean.
08 - Remove from oven and let cool in pan for 10 minutes before glazing.
09 - In a small bowl, whisk powdered sugar, lime juice, and lime zest until smooth and creamy.
10 - Drizzle lime glaze over warm cornbread. Allow to cool further, then slice into squares and serve.

# Expert Suggestions:

01 -
  • The honey creates these beautiful caramelized edges while keeping the inside tender
  • That lime drizzle transforms it from side dish into something you actually crave for dessert
  • Its barely spicy but just enough to make things interesting
02 -
  • Overmixing creates tough cornbread, so stop as soon as you dont see dry streaks
  • The glaze sets quickly, so pour it while the bread is still slightly warm
  • Jalapeño heat varies wildly, so taste a tiny bit before adding
03 -
  • Room temperature ingredients prevent that dreaded dense texture
  • Let the glaze sit for 5 minutes before serving so it sets slightly

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