Cornbread with Peaches and Jalapenos

Ingredients:

Dough

• 2 x 220g packages of cornbread mix
• 2 large eggs (or according to package directions, remembering to double the quantity)
• 2/3 cup whole milk
• 0.5 cups chopped canned peaches in syrup, do not discard the syrup
• 2 tsp chili-lime seasoning
• 2 jalapeños, finely chopped, with seeds (about 1/3 cup)
• 1 tbsp melted salted butter

Glaze

• 1 tbsp freshly squeezed lime juice
• 1 tbsp salted butter

Preparation:

1. Dough:
   
   Pour the cornbread mixture into a large bowl. In a medium bowl, combine the eggs, milk, peaches, chili-lime seasoning, and jalapeño. Fold the egg mixture into the flour mixture. Let the dough rest for 5 minutes.
2. Preheat oven to 200°C (400°F). Grease 8 mini loaf pans with melted butter. Pour 0.5 cups of batter into each pan and spread evenly (each should be about three-quarters full). Bake until golden brown on top, about 20 minutes.
3. Glaze:
   
   Pour 1/4 cup of the remaining peach syrup into a small saucepan, then add the lime juice and butter. Stir and heat until the liquid begins to simmer. Remove the cornbread from the oven and immediately brush with the glaze. Let it soak in. Serve the cornbread warm.