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!
⅓cupMexican Spice Olive Oil or Aji Verde Chili Oil
2Eggs
¼cupWhite sugar
1cupFlour
1cupYellow cornmeal
1tspBaking soda
1cupButtermilk
¼cupFreshly squeezed lime juice
2tbspLime 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.