Moist Jalapeno Cornbread

This cornbread is the perfect accompaniment to a bowl of bean chili. It stays moist from frozen corn and is flavored with spicy jalapeños and scallions. (Photo source: Simply recipes)

Adapted from Love and Lemons

| Yield: 16 slices | Time: 40 minutes |

Ingredients

1 tablespoon ground flaxseed + 3 tablespoons water

1 cup cornmeal

1 cup flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 cup unsweetened almond milk, at room temperature

¼ cup maple syrup

¼ cup coconut oil, melted

1 teaspoon apple cider vinegar

½ cup frozen corn kernels, defrosted

1 jalapeno, seeds removed and minced

¼ cup chopped scallions

Preparation

Preheat oven to 350F. Line a 8x8 baking pan with parchment paper and spray with cooking spray.

In a medium bowl combine the flaxseed and water. Set aside to thicken for about 5 minutes. In a separate large bowl combine the cornmeal, flour, baking powder, baking soda and salt. Stir the flaxseed mixture then add the almond milk, maple syrup, coconut oil and apple cider vinegar.

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn kernels, chopped jalapenos and scallions. Don’t overmix. Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick comes out clean. Cool for at least 10 minutes before slicing.

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