Cinco de Mayo lime and cilantro cornbread

Lime and cilantro cornbread

With a Margarita in one hand, celebrate the Mexican holiday of Cinco de Mayo with this tangy lime cilantro cornbread. Simple to make, this sweet version of the Southern classic is the perfect addition to the festivities. The moist bread gets an added zest from the lime and cilantro and the jalapeno gives a spicy bite. This cornbread is so good, you'll want to make it again long after Cinco de Mayo is over.

Lime and Cilantro Cornbread
1 cup cornmeal
1 1/4 cup all purpose flour
1 cup sugar
2 TBSP baking powder
1 tsp salt
3 eggs
1 stick melted butter
1/3 cup vegetable oil
1 cup milk
1/2 cup buttermilk
1/4 cup honey
2 tbsp finely chopped cilantro
3 limes
1 tsp minced jalapeno
1 8oz can corn, drained
 
1. Preheat the oven to 350 degrees Farenheit. Spray a 9 x 13 baking pan and set aside.

2. Measure dry ingredients into a bowl and whisk together until mixed thoroughly.

3. Crack eggs into second bowl. Add honey to butter, stirring until smooth. Whisk oil and milks into eggs. Whisk butter into eggs. Whisk dry ingredients into wet ingredients until just smooth. Fold in cilantro, jalapeno and corn. Zest limes it batter and fold in.

4. Pour batter into sprayed pan. Bake for thirty minutes, then turn and bake for ten to fifteen more until center is just set and top is golden brown. Allow to cool on rack, slice and serve.