Cheddar Jalapeno Cornbread
Cheddar Jalapeno Cornbread
Cheddar Jalapeno Cornbread
Comfort food at its most wholesome!
7 Persons
1 h
Ingredients7 Persons
1 cup all-purpose flour | |
1 cup cornmeal, medium ground | |
½ tsp kosher salt | |
1 Tbsp baking powder | |
2 flax eggs ( 2 Tbsp ground flax seeds mixed with 6 Tbsp water) | |
¼ cup honey | |
1/3 cup vegetable oil | |
1 ½ cup almond milk (or any plant-based milk) | |
| 1 cup | |
2 large jalapeno, seeded and sliced |
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl combine the dry ingredients: flour, cornmeal, salt, and baking powder. In a separate bowl, whisk together the flax eggs, honey, vegetable oil, and almond milk. Pour the wet ingredients over the dry ingredients and mix just until combined. Do not overmix!
- Gently fold in the cheese and jalapenos, and allow batter to rest for 10 minutes.
- Pour batter into a greased 8-inch cast iron skillet and bake for 20-25 minutes, or until a toothpick comes out mostly clean.
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