Cornbread with Jalepeno
Today is Father’s Day and my son made his father some smoked chicken and ribs. He bought a new charcoal smoker and it takes a few hours. So while he was doing his thing with the meat I made this delicious cornbread which seemed like a great pairing to the meal.
Prep time
Cook time
Total time
Serves: 9 pieces
Ingredients
- 2 cups masa harina flour
- 1 cup Bobs Red Mill baking flour
- 2 eggs
- 3 tsp baking powder
- 1 tsp sea salt
- ¼ cup honey
- 1 tbsp sugar
- 1¼ cup almond milk
- ¼ cup melted new balance soy free, dairy free butter
- One finely chopped jalapeno
- Three chopped green onion
Instructions
Preheat oven to 425 F.
Mix together dry ingredients.
In a separate bowl mix together the wet ingredients, then slowly add the dry ingredients while stirring.
Let it sit while you grease an 8 inch pan.
Pour batter into pan and bake for 20 minutes until edges are slightly brown and a knife comes out clean.
Remove cornbread from pan to cool so that the crust is still crisp.