Jalapeño Cornbread

Name: Jalapeño Cornbread
Ingredients: 1 cup milk; 1 tablespoon lemon juice; 2 cups finely ground corn meal; 1/2 cup brown rice flour; 1/4 cup sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 3 tablespoons vegetable oil; 2 large eggs, whisked; 1 cup shredded jalapeno jack cheese; 1/2 cup diced red onion; 1/2 cup fresh corn kernels; 1 jalapeno, seeded and diced

14 ingredients

8 steps

Ingredients

1 cup milk
1 tablespoon lemon juice
2 cups finely ground corn meal
1/2 cup brown rice flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons vegetable oil
2 large eggs, whisked
1 cup shredded jalapeno jack cheese
1/2 cup diced red onion
1/2 cup fresh corn kernels
1 jalapeno, seeded and diced

Directions

1

Preheat oven to 425° F. Grease a 9x13 inch pan with natural cooking spray or olive oil.
2

In a small bowl, mix the milk and lemon juice together and set aside. The milk with curdle a bit, but that is perfectly normal.
3

In a large bowl, mix the dry ingredients together: corn meal, brown rice flour, sugar, baking powder, salt, and baking soda.
4

Mix in the whisked eggs and vegetable oil.
5

Fold in the cheese, diced onions, and corn kernels, and jalapeno. Stir everything until well incorporated.
6

Pour the mixture into the greased pan and spread evenly.
7

Bake for about 22 to 25 minutes.
8

Let the cornbread cool for about 15 minutes before cutting into it.