Wednesday, January 7, 2009

Jalapeno Corn Cornbread

Adapted from here

1 cup yellow corn meal
2 tsp. baking powder
1/3 tsp. baking soda
3 Tbsp. olive oil
1/2 cup canned jalapeno peppers, minced
1/2 cup frozen sweet corn
1/3 cup sorghum
1/2 cup plain yogurt
1/2 cup rice milk
1 slice of lime, squeezed
1 (generous) Tbsp. lemon juice (the yogurt and juice mixture was a substitute for buttermilk)
1 egg

Preheat oven to 400° F. Combine the flour, corn meal, baking powder and baking soda. Mix very well. In another bowl, combine the oil, sorghum, yogurt/juice and egg. Whisk for 2 minutes. Pour the liquid into the dry ingredients and stir until combined. Bake in a greased bread pan until the top is lightly golden brown and a toothpick comes out clean.

We served this with chili!

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