Jalapeno Cornbread

1 cup soymilk (or buttermilk, or regular milk)
1/4 cup vegetable oil
2 eggs
1 cup cornmeal
1 cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 jalapenos, seeded and chopped finely

Black Bean Panzanella
1 batch of jalapeno cornbread (see above)
10 oz baby spinach
8 oz dried black beans, soaked overnight and boiled until tender
12 oz frozen sweet corn, thawed and drained
2 medium jalapenos, seeded and chopped
1 small red onion, finely chopped
3/4 cup fresh cilantro, minced
juice of 4 limes, divided
1/2 tsp salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1 avocado, cubed
1 pint grape tomatoes, halved
2 tbsp olive oil
1 tbsp rice vinegar
1/2 tbsp red pepper flakes
2 tsp honey