Jalapeño Corn Bread (Gluten and Processed Sugar Free)
Hiii Friends, I know it’s been a while and I owe you few updates (very soon, I promise). But today, I’d like to share the recipe for this Jalapeño Corn Bread that I shared on on my IG last week. Last few weeks have been brutally cold on the East Coast and my body has been craving warm/ nourishing meals more than ever. This cold weather inspired me to make Chili with a side of corn bread, which I believe is a match made in soul-food paradise. For this bread, I wanted something light, mildly sweet and savory. I used Almond Flour, Manuka Honey, Almond Milk and Grass Fed Butter to make it light and fit my nutritional requirements but you can modify the ingredients as you see fit. Hope you enjoy making it and eating it as much as I did! xx
Ingredients
- 1/2 Cup Almond Flour
- 1 Tablespoon Tapioca or Arrowroot Starch
- 1/2 Cup YelloW Corn Meal
- 1/2 Teaspoon Baking Powder (Gluten Free)
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Minced Jalapeño + few extra slices for topping (can be completely omitted if you don’t want spicy)
- 1 Egg*
- 2 Tablespoons Honey (or to taste)
- 2 Tablespoons Melted Butter or Coconut Oil
- 1 Teaspoon Lemon Juice
- 1/2 Cup Almond Milk (or any other milk of choice)*
Process
- Spray and line a 8×4 baking pan with parchment paper and set aside. Preheat the oven to 350 F.
- Mix all the dry ingredients in a bowl and whisk well to ensure there are no lumps.
- In a separate bowl, add egg, almond milk, honey, lemon juice and melted butter, and mix well.
- Add the wet ingredients and minced Jalapeño to the bowl of dry ingredients and gently mix using a spatula.
- Pour the batter in the prepared pan, add thinly sliced Jalapeño as topping and bake for 25-28 minutes or until a toothpick inserted in the middle comes out clean.**
- Let the bread cool down to room temperature before serving.
Notes
*Make sure egg and almond milk are at room temperature.
**Rotate the pan halfway through for even baking.
Enjoy! 🙂
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