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!

Southwestern Vegetable and Bean Soup

1/2 red onion
1 1/2 red bell pepper
4 pickled jalapeno peppers
2 celery stalks
8 oz frozen corn
1 head broccoli
2 carrots
2 small yukon potatoes
4 garlic cloves
1 can black beans
1 can pinto beans
28 oz diced tomatoes
4 cups vegatable broth
1/2 tbl. cumin
1 tsp cayenne (or more!)
salt and pepper
1 tsp. olive oil

Chop all vegetables into bite sized pieces.

Saute onion, red bell pepper and garlic until soft and fragrant, in a large stock pot. Add in celery and carrots, stirring frequently. Add corn, jalapenos, spices, salt and pepper, cook for about 5 minutes. Add in canned tomatoes (do not drain). Bring to a boil. Add in vegetable broth, bring to a boil. Add in broccoli and potatoes, and beans, reduce heat to low and cover. Cook covered for about 30 minutes. Check to see if the potatoes are tender. Cook for about 5 minutes uncovered. Serve as soup, or over rice as a stew.