Fall

Jalapeno & Green Pepper Corn Bread

by:
April 17, 2013
Author Notes

Slightly spicy, fluffy and delicate. Comfort food at it's best. An easy side dish any time of the week —Marisa R

  • Serves 8-12
Ingredients
  • CornBread
  • 1 cup whole wheat bread
  • 1 cup whole grain corn flour
  • 1 tablespoon baking powder
  • Pinch salt & pepper
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1.5 cups sweetened soy, rice or almond milk, original flavour
  • 1/2 green pepper chopped, red can be used
  • 1 tablespoon chopped jalapeno, or canned
  • 1/4 cup chopped green onion or chives
  • 1/2 cup fresh, frozen or canned corn kernels
  • Garlic Butter
  • 1/3 cup margarine or butter
  • 1 garlic clove, peeled pressed
  • Pinch sea salt & pepper
  • 1 tablespoon chopped chives or any herb you like
In This Recipe
Directions
  1. Lightly oil or spray an 8"x8" casserole dish Preheat the oven to 350F In a large bowl, blend dry ingredients together Mix wet ingredients together. Pour into dry ingredients and mix with a spatula or wooden spoon. Before everything is mixed, add in the herbs, and vegetables. Continue to blend, do not over mix. Spoon into casserole dish. With the spatula evenly spread the mixture to the sides. Bake for 35-45 minutes until a skewer pierced through, comes out dry.
  2. Mix together and refrigerate until needed. Spread to your hearts desire. Keeping the calories in mind of course ;)

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