Servings: 8
Jalapeño Cornbread
This jalapeño cornbread has great savory flavor and a hint of spiciness. Have it as a side for dinner or eat it with a fried egg for breakfast or brunch!
Ingredients
- 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
Instructions
- 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.
Notes
1. Feel free to use frozen corn kernels if fresh ones are not available. Make sure to thaw them before baking.[br]2. Feel free to substitute the rice flour for all-purpose flour.
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