Spicy-Sweet Jalapeño Cornbread with Zesty Lime Drizzle

Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan or cast-iron skillet.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

In another bowl, mix buttermilk, melted butter, and eggs until smooth. Pour wet ingredients into dry ingredients and stir until just combined. Fold in chopped jalapeños and corn kernels.

Pour batter into prepared pan and bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

While cornbread bakes, make the lime drizzle: whisk powdered sugar, lime juice, and lime zest in a small bowl until smooth. Adjust consistency with a splash of water if needed.

Let cornbread cool for 10 minutes, then drizzle with lime glaze. Serve warm.