Jalapeño Cornbread
Ingredients
The batter
-
1
cup
cornmeal
-
1
cup
all-purpose flour
-
1
tablespoon
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
sea salt
-
¼
teaspoon
baking soda
-
1
cup
almond milk
-
1
large
egg
-
¼
cup
maple syrup
-
¼
cup
extra-virgin olive oil
-
4
pieces
scallions, chopped
-
¾
cup
seeded and diced jalapeño peppers
-
¾
cup
shredded cheddar cheese
-
1
tablespoon
butter, for greasing the pan
For serving
Instructions
- Preheat the oven to 350°F with a 10-inch cast-iron skillet inside.
- In a large bowl, mix the cornmeal, flour, baking powder, salt, and baking soda.
- In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil.
- Combine the wet and dry ingredients and stir until just mixed.
- Fold in the chopped scallions, jalapeños, and cheese, reserving some for topping.
- Carefully remove the hot skillet from the oven and grease it with butter.
- Pour the batter into the skillet and top with reserved scallions and jalapeños.
- Bake for 20 to 24 minutes until golden and a toothpick comes out clean.
- Allow to cool for at least 20 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
6g
Sodium
200mg
Cholesterol
30mg
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