Jalapeño Cheddar Cornbread

INGREDIENTS:

  • 1‐Cup Bread Flour
  • 1‐Cup Yellow Cornmeal
  • 1‐Cup Shredded Cheddar Cheese
  • 8‐Ounces Creamed Corn
  • ¾‐Cup Oat Milk
  • ¾‐Cup Granulated Sugar
  • ½‐Cup Melted Butter
  • ½‐Cup Honey
  • 2‐Large Eggs
  • 2‐Large Serrano, Jalapeño, or Ancho Peppers (Depending on Your Heat Preference) Seeds Removed)
  • 2‐tsps Baking Powder
  • 1‐tsps Salt
  • Non‐stick Spray to Coat Pan
  • An 8″x 8″ or 9″x 9″ Pan
  • Toothpicks

DIRECTIONS:

  1. Preheat oven to 350°
  2. Sift together and mix all dry ingredients, only adding half the cheese.
  3. Remove stems and seeds, and chop peppers.
  4. Add all ingredients together and mix in mixer until just blended. Don’t overmix.
  5. Spray your baking pan or dish with your non‐stick spray and pour your mixture into your dish or pan.
  6. Sprinkle the remaining cheese on top.
  7. Bake at 350° for 50‐60 minutes, or until a toothpick stuck into the center of the cornbread comes out relatively clean.

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