There are the times when you need cornbread to sit civilly at a meal and serve up a quaint side of pleasant conversation.

Then there are the times when you’re looking to supplement those home-fried tacos with a cornbread so out-and-out heiny kicking that it leaves you downright unconscious with it’s full-bodied flavor.

This, right here, is THAT kind of a cornbread.

Pull out your sombreros, slap on your ponchos, do the Macarena.

It’s time to fiesssssss-ta!

{And then. Siesta}

Chili-Studded Corncake with Sugared Lime Butter

1 c. butter

3 eggs

1 c. sugar

3 tsp. baking powder

3/4 c. cornmeal

1 1/4 c. flour

1 1/2 tsp. salt

2 tsp. cinnamon

2 tsp. cumin

3/4 c. milk

2-4oz can green chilies

1 1/2 c. frozen sweet white corn, thawed

1 1/2 c. cheddar cheese, shredded

Cream butter, sugar and eggs until white and fluffly. Add cornmeal, flour, and spice. Beat just until incorporated.

Add remaining ingredients. Beat just until mixed.

Batter should be creamy & fluffy. (If too dense, add another 1/4 c. milk. If too runny, add another 1/4 c. flour)

Pour into a 8×12 pan.

Bake 400 degrees for 35-40 minutes, or until center springs back when touched.

Serve slathered with Sugared Lime Butter:

1 cup butter, 1 cup powdered sugar, juice & zest of 1 lime.

Place all ingredients in a mixing bowl. Beat until fluffy.

Hasta Manana Chiquita‘s!