Cornbread with Peaches and Jalapenos
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 319, total fat 12 G., saturated fats 4 G., proteins 7 G., carbohydrates 46 G., fiber 4 G., cholesterol 57 mg, sodium 720 mg, sugar 3 G.
Calories 319, total fat 12 G., saturated fats 4 G., proteins 7 G., carbohydrates 46 G., fiber 4 G., cholesterol 57 mg, sodium 720 mg, sugar 3 G.
Sweet canned peaches and spicy jalapeños pair beautifully in Sunny Anderson's cornbread. As soon as it comes out of the oven, Sunny glazes it with butter and freshly squeezed lime juice. It's ready in less than an hour!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Dough
- 2 x 220g packages of cornbread mix
- 2 large eggs (or according to package directions, remembering to double the quantity)
- 2/3 cup whole milk
- 0.5 cups chopped canned peaches in syrup, do not discard the syrup
- 2 tsp chili-lime seasoning
- 2 jalapeños, finely chopped, with seeds (about 1/3 cup)
- 1 tbsp melted salted butter
Glaze
- 1 tbsp freshly squeezed lime juice
- 1 tbsp salted butter
We recommend
Recipes with similar ingredients: eggs, milk, cornbread, jalapeno pepper, lime
Cooking the dish according to the recipe:
- Dough:
Pour the cornbread mixture into a large bowl. In a medium bowl, combine the eggs, milk, peaches, chili-lime seasoning, and jalapeño. Fold the egg mixture into the flour mixture. Let the dough rest for 5 minutes. - Preheat oven to 200°C (400°F). Grease 8 mini loaf pans with melted butter. Pour 0.5 cups of batter into each pan and spread evenly (each should be about three-quarters full). Bake until golden brown on top, about 20 minutes.
- Glaze:
Pour 1/4 cup of the remaining peach syrup into a small saucepan, then add the lime juice and butter. Stir and heat until the liquid begins to simmer. Remove the cornbread from the oven and immediately brush with the glaze. Let it soak in. Serve the cornbread warm.
Categories:
Similar recipes
