Jalapeño Cornbread

By devogirl

Happy Herbivore

This cornbread is a quick and easy side dish that takes any meal from ordinary to zesty and extraordinary. make up a batch ahead of time, or simply place it in the oven to bake before you start prepping the main entree, to save time.

Chef's Note: For a denser, more intensely corn-flavored bread, increase cornmeal to 1-1/2 cups and reduce flour to 1/2 cup.

Ingredients

• 1 cup cornmeal
• 1 cup whole-wheat pastry flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1 cup nondairy milk
• 1/4 cup unsweetened applesauce
• 1/4 cup agave nectar
• 2 tablespoons raw sugar (optional)
• 1 cup yellow corn (fresh, frozen, or canned)
• 1 tablespoon minced jalapeno

Details

Servings 9

Preparation

Step 1

1. Preheat oven to 400 degrees.

2. Whisk cornmeal, flour, baking powder, and salt together in a large bowl.

3. Add nondairy milk, applesauce, agave nectar, and sugar, if using, on top.

4. With a spatula, stir a few times, then add corn and jalapeño.

5. Stir until just combined, then pour batter into a greased or nonstick 8- or 9-inch shallow pie dish, cast-iron skillet, or square casserole dish.

6. Bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean.