This jalapeño cornbread is packed with vegetables and a hint of spiciness–perfect savory side for any meal.
Who doesn’t love a good bargain? If there is ever a dollar book sale, I’m there. Discounted produce during the last 30 minutes of the farmers market? I’m there. Coupon clipper? Yup, that’s me! Ain’t no shame in my game.
Being the constant bargain hunter, I did a little do-si-do around the dollar store this weekend. Truth be told, I definitely wouldn’t buy 99.9% of the things in the store, but I found a few gems that will come in handy. Here were my bargain finds:
1. A fun, bright teal place mat that I hope to incorporate into my food photos for an extra pop in color.
2. A small roll of bubble wrap so that I can use it to protect the tasty treats that I send to my partners in The Leftovers Club!
Speaking of bargains, let’s talk about bargain eats. I love baking cornbread because one batch can feed me for days, and it doesn’t require too many fancy ingredients. I usually make sweet cornbread, but I decided to experiment with a savory version this time. I included jalapeño pepper into the cornbread, and I loved the hint of spiciness that the pepper added to the dish.
- 1 cup milk
- 1 TBS lemon juice
- 2 cups finely ground corn meal
- 1/2 cup brown rice flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 3 TBS vegetable oil
- 2 large eggs, whisked
- 1 cup shredded jalapeño jack cheese
- 1/2 cup diced red onions
- 1/2 cup fresh corn kernels
- 1 jalapeño, seeded and diced
- natural cooking spray or oil for greasing pan
- Preheat oven to 425º F. Grease a 9x13 inch pan with natural cooking spray or olive oil.
- 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.
- In a large bowl, mix the dry ingredients together: corn meal, brown rice flour, sugar, baking powder, salt, and baking soda.
- Mix in the whisked eggs and vegetable oil.
- Fold in the cheese, diced onions, and corn kernels, and jalapeño. Stir everything until well incorporated.
- Pour the mixture into the greased pan and spread evenly.
- Bake for about 22 to 25 minutes.
- Let the cornbread cool for about 15 minutes before cutting into it.
2. Feel free to substitute the rice flour for all-purpose flour.