Sweet Jalapeno Cornbread – Gluten Free
I’ve tried this bread with every combination of baking powder and baking soda, and I find just 1/2 tsp of baking soda to bring the most “yums!” However if you find the mixture too moist for your liking, 1 tsp baking powder and 1/2 tsp baking soda results in a more cake-like cornbread, which is also nice in some applications. Enjoy!
2 cups frozen corn
12 pastured eggs
6 tbsp raw honey
1½ cups coconut flour
1½ tsp sea salt
1/2 tsp baking soda
1 cup melted butter, plus more to butter the pan
1½ cup homemade almond milk *
1/4 cup minced jalapeno
Locate a glass 9 x 13 baking pan. Use butter to grease the pan.
In the bowl of a food processor, add frozen corn. (See Note.) Turn on the food processor and allow the corn to process for 30 seconds. The corn will be grainy with some larger kernels still intact.
Turn on the food processor for about 20 seconds, until mixture is fully combined. Scrap down the sides and re-mix, if necessary. Add baking soda to the bowl. Process for 5 more seconds, until just combined.
Fold mixture together until fully combined. Spread evenly into prepared pan. Bake at 350˚ for 50 minutes. Cool for 10 minutes and serve. Cornbread is even better the next day!
* To make homemade almond milk, combine 1 cup soaked almonds and 3 cup filtered water in a high-speed blender. Process on high for 2-minutes. Strain through a chinois or fine-mesh strainer lined with cheesecloth. Unsweetened store-bought almond milk may be substituted.
Note – If using fresh corn, add 1 ½ cups corn to the bowl of the food processor. Process until pureed. Add remaining ½ cup. Pulse 5 times to remain chunky.