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+ servings
Jalapeño Cornbread
Servings: 8
Ingredients
  • 1 cup cornmeal
  • 1 cup oat flour*
  • ¼ cup brown sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 eggs
  • 1 cup plain yogurt
  • 1 jalapeno, de-seeded and minced
Instructions
  1. Preheat the oven to 400F
  2. In a large bowl, combine the cornmeal, oat flour, brown sugar, baking soda, and salt. Mix well and set aside.
  3. In a bowl, beat your eggs with a whisk until they’re foamy. You can also use an electric mixer, and beat for 2-3 minutes on high-speed.
  4. Once that’s done, add your beaten eggs, yogurt, and jalapeno to the bowl with the dry ingredients. Mix all ingredients well with a whisk or an electric mixer.
  5. Pour the batter into an oiled 8x8” pan or an 8” skillet.
  6. If you want to top the corn bread with a jalapeno garnish, simply slice another jalapeno in rounds, remove the seeds, and place on the batter.
  7. Bake at 400F for 20-25 minutes. Enjoy with butter.

Recipe Notes

To make the oat flour, simply blend rolled oats until a flour consistency has been reached.