Spiced Mexican Cornbread
|Sorghum/Maple syrup||1 Cup (16 tbs)|
|Rice milk/Soy milk||1 1⁄4 Cup (20 tbs)|
|Safflower oil||1⁄4 Cup (4 tbs)|
|Jalapeno||2 , finely chopped (With Or Without Seeds)|
|Cornmeal||1 1⁄2 Cup (24 tbs)|
|Whole wheat pastry flour||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Fine sea salt||1⁄2 Teaspoon|
|Smoked paprika||1 Teaspoon|
Preheat oven to 400.
Oil a 9x9 baking dish or 12-cup muffin tin.
Combine the sorghum or maple syrup, non-dairy milk and oil in a medium bowl and mix well. Add the chopped jalapenos, cumin and smoked paprika (all to taste) and allow to sit and soak. In another bowl, stir together the cornmeal, flour, baking soda, salt and more cumin and smoked paprika to taste. Add the dry mixture to the wet mixture and mix just until well combined. Do not over stir!
Pour the batter into the prepared pan and bake for 25-30 mins or until a toothpick inserted in the center comes out clean. They will be golden brown and full of flavor! Cover with your favorite plant-based butter and dig in!
Serving size: Complete recipe
Calories 2134 Calories from Fat 350
% Daily Value*
Total Fat 42 g64.2%
Saturated Fat 6.8 g34.2%
Trans Fat 0 g
Cholesterol 13.2 mg4.4%
Sodium 2301.5 mg95.9%
Total Carbohydrates 410 g136.7%
Dietary Fiber 35.3 g141.2%
Sugars 34.4 g
Protein 59 g117.1%
Vitamin A 11.7% Vitamin C 21.3%
Calcium 31.4% Iron 133.4%
*Based on a 2000 Calorie diet