+
New recipes

Jalapeño Cornbread with Dairy-Free Cilantro-Lime Honey Butter

Jalapeño Cornbread with Dairy-Free Cilantro-Lime Honey Butter

Ingredients

Dry Ingredients:

  • ½ cup raw turbinado sugar

Wet Ingredients:

  • 5 Tbsp Country Crock® Plant Butter with Avocado Oil - plus a little extra
  • 15 oz canned full fat coconut milk
  • ¾ cup jalapeños, ribs and seeds removed

For dairy-free cilantro-lime honey butter:

  • ½ cup cilantro, leaves and tender stems
  • 4 Tbsp Country Crock® Plant Butter with Avocado Oil
  • 1 lime, zested then juiced

Recipe Preparation

Make the cornbread:

  • Preheat your oven to 400°F. Grease a 12” cast iron skillet with the room temperature Country Crock® Plant Butter.

  • In a large bowl, combine the dry ingredients. Then add the wet ingredients. Stir until just combined, then fold in the chopped jalapeños. Pour batter into the greased skillet.

  • Bake 20 - 25 minutes until edges are beginning to brown and a toothpick or cake tester inserted into the center comes out clean. Let cool for at least 15 minutes before slicing.

Make the dairy-free cilantro honey butter:

  • While the cornbread is baking, make the honey butter by mashing Country Crock® Plant Butter, honey, cilantro leaves, half of the lime zest, and half the lime juice together with the back of a wooden spoon until thoroughly combined.

Serve your dish:

  • Garnish the cornbread with the remaining lime zest. Serve your warm cornbread with a generous slathering of the cilantro-lime honey butter, plus extra on the side.

Recipe by Country Crock® Plant ButterReviews Section


Watch the video: Delicious Moist Vegan Cornbread. Great Dairy Free Cornbread option. Perfect for the holidays (January 2021).