Moroccan Corn Bread

Moroccan Corn Bread

Moroccan Corn Bread

Here's an easy and yummy recipe!  Your classic cornbread mix is given a flavor makeover with  If & When Preserved Meyer Lemon Paste and any peppers you have on hand. 

By adding chilis and  If & When Preserved Meyer Lemon Paste, the bread takes on a sweet/savory, spicy goodness with a hint of allspice and cinnamon

Need

  • A package of Cornbread Mix (any will do)
  • One egg
  • 1/2 cup olive oil 
  • 3/4 cup milk
  • 1/4 cup vinegar peppers, jalapeños or other spicy pepper of your choice
  • 1 TBS of  If & When Preserved Meyer Lemon Paste

Do

  • Preheat oven to 350°.  
  • Beat egg, oil, milk, and  If & When Preserved Meyer Lemon Paste 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.
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