Jalapeño Cornbread with Dairy-Free Cilantro-Lime Honey Butter

Preparation

1. Make the cornbread:

   Step 1

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

   Step 2

   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.

   Step 3

   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.

2. Make the dairy-free cilantro honey butter:

   Step 4

   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.

3. Serve your dish:

   Step 5

   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.