Day 164 Jalapeno Cornbread

Jalapeno Cornbread

2 Tablespoons and 1 Teaspoon Olive Oil
2 Jalapenos, seeded and minced
1 Red Bell Pepper, seeded and minced
1 Cup Yellow Cornmeal
2 Teaspoons Brown Sugar
3/4 Teaspoons Salt
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Pepper
1/2 Cup Boiling Water
3/4 Cup Cashew Milk (Day 155)
1/8 Teaspoon Hot Sauce
Flax Egg Whites, equivalent in mass to 1 egg (Day 156)
1/2 Cup Dayia Cheddar, shredded

Ingredients

1.  Heat oven to 450F.  Heat 2 tablespoons oil in an oven safe skillet.  Add the peppers.  Cook 5 minutes and set aside.  Add 1 teaspoon of oil to the skillet and sit in the oven,

Cooking peppers

2. Measure 1/3 cup of cornmeal in a medium bowl.  In a large bowl, add all of the dry ingredients.  Whisk the boiling water into the 1/3 cup of cornmeal.  Whisk in the milk, hot sauce and flax egg.  Add the wet ingredients to the dry ingredients and mix well.  Stir in the peppers and cheese.

Dry ingrediets

3.  Pour the batter in the hot skillet and cook 15 minutes.  Check to make sure it is done in the center, if not cook up to 10 more minutes.  Let cool 5 minutes before cutting.

Goes well with Kale Salad.

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