Spicy Cornbread That Brings the Heat (and the Yum)

Name: Spicy Cornbread with Chipotle Olive Oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American Southwestern
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 2 tbsp Franklin Raw Honey or sugar (optional); 2 eggs; 1 cup buttermilk; 1/3 cup Chipotle Infused Olive Oil (from The Little Shop); 1 cup corn kernels (fresh, frozen, or canned and drained); 1 jalapeño, seeded and finely chopped (optional)

July 20, 2025

Spicy Cornbread That Brings the Heat (and the Yum)

Who says cornbread has to play it safe? This golden, tender cornbread is cozy, crumbly, just a little sweet, and finished with the smoky kick of Chipotle Infused Olive Oil.

It’s the kind of side that doesn’t sit quietly next to chili—it demands a second helping. BBQ plates and taco nights will never be the same. The corn kernels add little pops of sweetness, while the jalapeño brings just enough heat to keep things fun.

Serve it warm with butter, Franklin Raw Honey, or your favorite balsamic drizzle. And if you really want to make it Little Shop special, pair it with Jalapeño Fig Jam for that sweet-heat moment we all love.

Tracey’s Tip: Don’t overmix the batter—stir just until combined so your cornbread stays tender and light.

Spicy Cornbread with Chipotle Olive Oil

The Little Shop of Olive Oils

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

184

Cuisine

American Southwestern

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp Franklin Raw Honey or sugar (optional)
2 eggs
1 cup buttermilk
1/3 cup Chipotle Infused Olive Oil (from The Little Shop)
1 cup corn kernels (fresh, frozen, or canned and drained)
1 jalapeño, seeded and finely chopped (optional)

Directions

Preheat oven to 400°F. Lightly grease a muffin tin or 8x8-inch baking dish.
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
In a separate bowl, beat the eggs, then whisk in the buttermilk and Chipotle Olive Oil.
Stir the wet ingredients into the dry ingredients until just combined.
Fold in the corn and jalapeño.
Pour batter evenly into the prepared muffin tin or baking dish.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before serving warm with butter, honey, or your favorite balsamic drizzle.