Sunny jazzes up store-bought cornbread combine with peaches for sweet and jalapeño for heat!
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Easy Peachy Jalapeño Cornbread
DISH THANKS TO SUNNY ANDERSON
Level: Easy
Total: 55 minutes (includes resting time).
Active: 25 minutes.
Yield: 8 mini loaves.

Active ingredients.

Batter:.

2 8.5-ounce boxes cornbread mix (I prefer Jiffy).
2 big eggs (or according to box directions, remembering to double).
2/3 cup whole milk.
1/2 cup chopped canned peaches in syrup, drained and syrup booked.
2 teaspoons chili-lime flavoring.
2 jalapenos, carefully chopped, seeds consisted of (about 1/3 cup).
1 tablespoon salted butter, melted.

Glaze:.

1 tablespoon fresh lime juice.
1 tablespoon salted butter.

Directions.

For the batter: Add the cornbread mix to a large bowl. Blend the eggs, milk, peaches, chili-lime spices and jalapenos in a medium bowl. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.

Preheat oven to 400 degrees F. Brush 8 mini loaf pans with the melted butter. Put a scant 1/2 cup of the batter into each of the loaf pans and spread equally (each ought to be about three-quarters of the method complete). Bake up until the tops are golden, about 20 minutes.

For the glaze: Add 1/4 cup of the reserved peach syrup to a small pot, then include the lime juice and butter. Stir together and heat till whatever begins to simmer. Remove the cornbread from the oven and instantly pour the glaze over the top of the loaves. Allow it to take in. Serve warm.

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Sunny Anderson's Easy Peachy Jalapeño Cornbread|The Kitchen|Food Network.