Spicy Jalapeno Cornbread Lime Honey Glaze
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Spicy Jalapeno Cornbread Lime Honey Glaze

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Spicy Jalapeno Cornbread-Lime Honey Glaze
Pumpkin Cornbread Ingredients: 1 cup all-purpose flour 3/4 cup yellow cornmeal (not coarse ground) 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp pumpkin pie spice 1/2 tsp ground cinnamon 1/4 cup vegetable oil, mild olive oil, or melted refined coconut oil 1 cup canned pumpkin puree (not pumpkin pie filling) 3/4 cup milk 1/2 cup granulated sugar 2 tbsp honey 2 large eggs Directions: Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9x9-inch square baking pan and set aside. Mix the dry ingredients: In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk until well mixed. Mix the wet ingredients: In a separate bowl, whisk together the vegetable oil, pumpkin puree, milk, sugar, honey, and eggs until smooth and fully combined. Combine the mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix. Bake: Pour the batter into the prepared pan and bake for 23-27 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden. Serve: Let the cornbread cool slightly before serving. Its best enjoyed warm with a drizzle of honey and a spread of salted butter. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 180 kcal per slice | Servings: 9 slices This Pumpkin Cornbread is the perfect blend of savory and sweet, with a moist, tender crumb that melts in your mouth. Infused with the warm flavors of pumpkin pie spice and cinnamon, each bite carries a comforting fall essence. The pumpkin puree adds richness and moisture, making this cornbread incredibly soft and flavorful. Serve this cornbread warm, topped with a pat of salted butter and a drizzle of honey for an irresistible side dish or snack. Its perfect for fall gatherings, holiday dinners, or any cozy meal at home.
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