Chili Lime Cornbread
Bring on the cornbread! A much under appreciated addition to the table, we can't get enough cornbread around here! On the side of a Chocolate Chili, dunked in stew, slathered with homemade butter - come on, what could be better than cornbread! This one is spicy and buttery - so, so awesome!
Ingredients
- ⅓ cup Mexican Spice Olive Oil or Aji Verde Chili Oil
- 2 Eggs
- ¼ cup White sugar
- 1 cup Flour
- 1 cup Yellow cornmeal
- 1 tsp Baking soda
- 1 cup Buttermilk
- ¼ cup Freshly squeezed lime juice
- 2 tbsp Lime zest
Instructions
- Brush muffin tin with 2 tbsp of Fused Chili Olive Oil and preheat oven to 350*F.
- In a large bowl, beat 1/3 cup of olive oil and eggs together, then mix in sugar, cornmeal, flour and soda and beat well to combine. Pour in buttermilk and lime juice continuing to mix well.
- Pour batter into muffin tins ¾ full and bake for 30-35 minutes until toothpick inserted in the center comes out clean. Serve warm with butter or Butter Infused Olive Oil.
Notes
Both Mexican Spice and Aji Verde Olive Oils will give this cornbread a serious heat and warmth – but if you’re looking for a milder flavor, Persian Lime or Chipotle Infused Olive Oil are great substitutes.
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