Spicy Corn Bread

Classic cornbread mix is given a flavor makeover with Preserved Meyer Lemon Paste and any peppers you have on hand. 

By adding chilis and our Cumin Garlic Preserved Lemon, the bread takes on a savory, spicy goodness.  Or, go with your sweet tooth and add our Moroccan blend, where California Meyers are cured with a hint of allspice and cinnamon.

Need

Boxed corn bread mix (we don't judge, we eat)

One egg

1/2 cup extra virgin olive oil 

3/4 cup milk

1/4 cup vinegar peppers, jalapeños or other spicy pepper of your choice, chopped

1 TBS If & When Preserved Lemon Paste 

(try our Cumin Garlic blend for a savory bread with kick or Moroccan for a touch of sweetness)

Do

Preheat oven to 350°.

Beat egg, oil, milk, and preserved lemon in a large mixing bowl. Mix in cornbread mix, stirring until moistened. Do not over mix.

Pour batter into a greased 8 x 8 x 2" pan. Bake until golden brown, about 35 to 40 minutes or until a knife or toothpick inserted in the center comes out clean.