Sunday, November 20, 2016

Spicy Jalapeño Cornbread

 My mom always made hot chili in the winter and would serve it with a large, piping hot, soft and sweet piece of cornbread. There are two ways to eat cornbread in my opinion: with a thin layer of butter slathered on it while its still hot, or with something saucy so you can sop up any gravy, chili, or soup, with its thick chunks. Toast the cornbread during the week and enjoy it with butter and jam, or reheat it for dinner with soups, chili, and gravies. I love the heat the small chopped jalapeños add- but if you're not one for spicy you can omit them altogether.

1 1/2 cups corn meal
2 1/2 cups all purpose flour
3/4 cup sugar
4 teaspoons baking powder
1 tablespoon kosher salt
2 cups almond milk
1/2 cup vegetable oil
2 large eggs
2 jalapeños, seeded and small chopped
2 cups sweet corn


Preheat the oven to 350°. Grease a 9x13 pan or pie dish. In a large bowl combine the corn meal, flour, sugar, baking powder, and kosher salt. stir in the almond milk, oil, and eggs. Once all ingredients are well combined fold in the jalapeños and corn. Pour batter in pan and bake for 30-35 minutes until sides begin to lightly brown and top is golden.

Yields: 36 pieces
Bon Appétit! 

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