SOFT CORN BREAD
SERVES ONE 9-INCH (23cm) SQUARE PAN
4 or 5 jalapeño peppers
2 cups (275g / 10oz) cornmeal
1 1/4 cups (150g / 5oz) white spelt flour
1 tbsp. baking powder
1 tsp. salt
1 1/4 cups (300ml) oat milk
1/4 cup (50ml) olive oil
2 tsp. apple cider vinegar
NUTRITIONAL VALUES
Calories: 2025kcal
Fat: 63.4g (8.1g S.Fat)
Carbs: 335.4g
Protein: 45.9g
Sugar: 28.1g
Sodium: 4396mg
METHOD
Preheat the oven to 200°C/400°F
Make thin rings out of the jalapenos.
Stir with a wooden spoon until the flour and liquid combine to form a smooth batter after combining all of the ingredients with 2/3 cup (150 ml) water.
Pour the batter into a parchment-lined 9-inch (23-cm) square pan. Bake for 35 minutes, smoothing the surface.
Make thin rings out of the jalapenos.
Stir with a wooden spoon until the flour and liquid combine to form a smooth batter after combining all of the ingredients with 2/3 cup (150 ml) water.
Pour the batter into a parchment-lined 9-inch (23-cm) square pan. Bake for 35 minutes, smoothing the surface.
RECIPE NOTES
Our spicy jalapeno corn bread pairs well with our craft beer and vegetable chili.
