Jalapeno-Lime Corn Bread
This is a zesty, aromatic twist on a fairly standard jalapeño corn bread recipe. The peppers add a nice bit of heat, and when combined with the tangy lime flavor, this moist and crumbly corn bread is a real treat for the taste buds.
- 1/3 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1-1/2 teaspoons lime zest
- 4 tablespoons agave nectar
- 1 cup milk
- 2 large eggs
- 4 tablespoons butter, melted and cooled
- 1-2 jalapeño peppers, seeded and diced
Preheat oven to 350°F. Combine the flour, cornmeal, baking powder, salt and lime zest in a mixing bowl. In a separate bowl, whisk together the milk and eggs until frothy. Add the butter, continuing to whisk until well combined.
Add the wet ingredients and the agave nectar to the cornmeal mixture, stirring until well blended. Lastly, stir in the diced jalapeños.
Coat a loaf pan, cast iron skillet or other baking vessel with nonstick spray and pour in batter.
Bake for 30 minutes, or until the center of the bread is still slightly moist but not gooey.
Cool in the pan for 10 minutes.
Use your judgment on the quantity of jalapeño peppers. If you're looking for corn bread with quite a bit of kick, opt for two. If you'd like a more subtle balance between the heat and the lime flavor, just use one.
We used an 8" square Pyrex glass baking dish to bake the corn bread, so this is a viable option if you don't have a cast iron skillet.