Author Notes
This jalapeño cornbread is packed with vegetables and has a hint of spiciness in every bite. Perfect as a side dish for any meal. —Lisa @ Healthy Nibbles & Bits
Ingredients
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1 cup
milk
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1 tablespoon
lemon juice
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2 cups
finely ground corn meal
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1/2 cup
brown rice flour
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1/4 cup
sugar
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2 teaspoons
baking powder
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1 teaspoon
salt
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1/2 teaspoon
baking soda
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3 tablespoons
vegetable oil
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2
large eggs, whisked
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1 cup
shredded jalapeño jack cheese
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1/2 cup
diced red onion
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1/2 cup
fresh corn kernels
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1
jalapeño, seeded and diced
Directions
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Preheat oven to 425º F. Grease a 9x13 inch pan with natural cooking spray or olive oil.
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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.
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In a large bowl, mix the dry ingredients together: corn meal, brown rice flour, sugar, baking powder, salt, and baking soda.
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Mix in the whisked eggs and vegetable oil.
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Fold in the cheese, diced onions, and corn kernels, and jalapeño. Stir everything until well incorporated.
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Pour the mixture into the greased pan and spread evenly.
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Bake for about 22 to 25 minutes.
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Let the cornbread cool for about 15 minutes before cutting into it.
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