Ingredients
Directions
Preheat oven to 400 degrees F.
Add the milk and apple cider vinegar to a medium bowl and set aside.
Add the applesauce and maple syrup to a medium bowl, mix, and set aside.
In a large bowl, add the oat flour, cornmeal, baking powder, baking soda, and salt, if using. Mix together.
Add the applesauce and maple syrup and milk to the dry ingredients and mix well. Don’t overmix.
Fold in the corn and jalapeño.
Pour batter into a parchment-lined 8x8 or 9x13 (or similar) baking dish. Bake for 30 minutes or until a toothpick inserted in the center comes out dry.
Chef's Notes
Substitutions
Instead of oat flour, use whole wheat flour.
Substitute red bell pepper or green bell pepper for the jalapeño.
Flour-free
BLE-friends, we’re sorry that we don’t have a 100% flour-free version of this recipe.
Whole Food Sweetener
Use date paste in place of maple syrup.
Storage
Store Jalapeño Cornbread leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
Directions
Preheat oven to 400 degrees F.
Add the milk and apple cider vinegar to a medium bowl and set aside.
Add the applesauce and maple syrup to a medium bowl, mix, and set aside.
In a large bowl, add the oat flour, cornmeal, baking powder, baking soda, and salt, if using. Mix together.
Add the applesauce and maple syrup and milk to the dry ingredients and mix well. Don’t overmix.
Fold in the corn and jalapeño.
Pour batter into a parchment-lined 8x8 or 9x13 (or similar) baking dish. Bake for 30 minutes or until a toothpick inserted in the center comes out dry.
