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.