Jalapeño Corn Bread
Red and green jalapeños add spicy zest to this traditional corn bread recipe. The perfect companion to chili or black bean soup.
Ingredients
- 120 g (1 cup) whole wheat flour
- 155 g (1 cup) cornmeal
- (1 Tablespoon) baking powder
- (½ teaspoon) salt, optional
- (2 large) eggs
- 240 ml (1 cup) milk [or dairy alternative]
- (3 Tablespoons) grapeseed oil
- 30 ml (2 Tablespoons) honey
- (1 small) jalapeño, red, seeded
Directions
- Preheat oven to 400°F (200°C). Spray an 8-inch x 8-inch baking pan or muffin tins with cooking spray.
- Combine 1 cup wheat flour, 1 cup cornmeal, baking powder and salt, optional in a large bowl and mix well.
- Place eggs, milk, oil, and honey into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, and slowly increase speed to Variable 7. Blend for 10 seconds.
- Reduce speed to Variable 3 and remove lid plug. Add jalapeños through the lid opening and blend for 10-15 seconds.
- Pour wet ingredients into the dry ingredients and mix together by hand. Pour batter into prepared pan or muffin tin. Let sit for 5 minutes, then bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
