INGREDIENTS:

• 2‐Cups Bread Flour
• 2‐Cups Yellow Cornmeal
• 2‐Cups Shredded Cheddar Cheese
• 1‐⅓ Cups White Sugar
• 1‐Can Creamed Corn
• 1‐Can Golden Sweet Corn
• 1‐Cup Vanilla Almond Milk
• ½‐Cup Avocado Oil
• 2‐Ripe Bananas
• 2‐Large Ripe (Red) Jalapeños
• 2‐Eggs
• 2‐½ TBSPs Baking Powder
• 2‐tsps Salt
• Non‐stick Spray, and/or Oil, and Flour to Coat Pan
• 6‐count, Mini‐loaf Pan
• Toothpicks

DIRECTIONS:

1. Preheat oven to 400°
2. Sift together and mix all dry ingrdients.
3. Remove stems, and chop Jalapeños. Do not discard the seeds.
4. Add all ingredients together and mix in mixer until smooth.
5. Pour into a oiled and floured 6‐loaf mini‐pan.
6. Bake at 400° for about 45 minutes, or until a toothpick stuck into the center of one of the loaves comes out relatively clean.

Notes:
DO NOT overcook.
Wrap in aluminum foil and refrigerate or freeze if not eating within the week.