Jalapeno-Lime Corn Bread
"I just recently received the kaffir lime leaf powder, and I've fallen in love with it!"
For 4 Person(s)
- 1/3 Cup All-Purpose Flour
- 1 Cup Yellow Cornmeal
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Kaffir Lime Leaf Powder
- 4 Tablespoons Agave Nectar
- 1 Cup Milk
- 2 Large Eggs
- 4 Tablespoons Butter, Melted and Cooled
- 2 Jalapeño Peppers, seeded and diced
Method for Jalapeno-Lime Corn Bread
Preheat oven to 350F. Combine dry ingredients in a mixing bowl. In a separate bowl, combine milk and eggs and whisk well. Add the butter, continuing to whisk until well combined.
Add wet ingredients plus agave nectar to the dry ingredients, stirring until all are well incorporated. Lastly, stir in the diced jalapenos.
Coat a loaf pan, cast iron skillet or other baking vessel with nonstick spray and pour in batter.
Bake about 30 minutes, until interior is still just slightly moist but cooked through.
Use your judgment on the quantity of jalapeno 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.