This week’s Meatless Mondays from A to Z begins with the letter J and was made with the ingredient Jalapenos!
I have never used jalapenos to cook with before so was excited to give this ingredient a try. The most typical recipe to make with jalapenos is probably a salsa, hummus, or maybe even some kind of chili. For my recipe, I had just remembered looking through the Everyday Happy Herbivore cookbook and seeing a recipe for jalapeno cornbread. Ooh, cornbread sounded delicious and since I still do not have a kitchen I knew this cornbread would pair well with an easy crockpot chili, my Hominy Chili that I made two weeks ago!
This recipe is adapted from Everyday Happy Herbivore. Here is how I made my Jalapeno Cornbread:
- 1 1/2 cup yellow cornmeal
- 1/2 cup gf all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 cup almond milk
- 1/4 cup unsweetened applesauce
- 1/4 cup agave nectar
- 1 cup frozen yellow corn (can also use fresh or canned)
- 1 jalapeno, minced (use 1 tbsp for much less spicy taste)
- Preheat oven to 400F and line an 8×8″ baking pan with parchment paper.
- In a medium bowl, combine cornmeal, flour, baking powder, and sea salt and whisk together.
- Add almond milk, applesauce, and agave and gently stir to incorporate all ingredients together.
- With a spatula, gently fold in the corn and jalapeno until everything is just combined.
- Pour into your prepared pan and bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
I wanted a denser cornbread so I altered the original recipe and added 1/2 cup extra cornmeal and reduced the flour by 1/2 cup. Play around with the ingredients to determine how you best like your cornbread:
- More cornmeal = more dense cornbread
- More flour = more cakelike cornbread
Enjoy this cornbread as a snack, or serve it alongside some warm chili, stew, or soup during these cooler fall monthsThis recipe yields 9 squares.
1 square yields approximately 140 calories and 2g protein.