Tuesday, August 4, 2009

Jalapeño Cornbread

Great with chili! Enjoy!

Recipe courtesy of Arrowhead Mills.

1 cup onion, finely chopped
1 tbsp. vegetable oil
1 cup of organic unbleached white flour
1 cup organic yellow cornmeal (Arrowhead Mills)
1 tbsp. baking powder
1/2 tsp. salt
2 eggs or 1/2 cup of liquid egg substitute
1 cup of soy milk or milk substitute*
3 tbsp. vegetable oil
2 tbsp. honey**
1 1/4 cups sharp cheddar cheese, grated***
2-4 jalapeño peppers, chopped

Preheat oven to 400 degrees F. Prepare an 8" square pan using oil or cooking spray. Saute the onions in the vegetable oil until just limp, about 5 minutes. Combine the flour, cornmeal, baking powder, and salt in a mixing bowl blending well. Separately beat together the eggs, milk, honey and oil. Add the milk mixture to the dry ingredients beating until just moistened. Stir in the onions, 1 cup of cheese and the jalapeños. Pour into prepared pan ad top with remaining cheese. Bake 20-25 minutes or until crusty brown.

* Oat milk is a good substitute
** For a sweeter cornbread, increase to 4 tbsp.
*** Cheese can be omitted for those who suffer from milk allergies (as in my case).

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