Jalapeno Cornbread

Made by our friend Lauren. See her fresh blog at: fixedonfresh.com or see this recipe on her blog at: http:// fixedonfresh.com/skillet-cornbread/

Makes 12 servings


1 cup Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
1/2 cup + 2 Tbsp. avocado oil
3/4 cup almond or cashew milk
2 large eggs
1-1/4 cups yellow cornmeal
1/3 cup maple syrup
1-1/2 tsp. gluten free baking powder
1 tsp. salt
1/2 tsp. baking soda
2 cups fresh corn kernels, (2 ears)
2 jalapeno peppers, seeded and diced


  1. Preheat oven to 450° F.
  2. Pour 2 tablespoons avocado oil into a 10" heatproof skillet and place in the oven. Heat until the oven is very hot.
  3. Meanwhile, in a mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir the dry ingredients until well blended.
  4. In another bowl, whisk the almond milk, syrup and eggs with the remaining avocado oil.
  5. Add the almond milk mixture to the dry ingredients and stir until just mixed. Fold in the corn and jalapenos to distribute evenly throughout the batter.
  6. Reduce the oven temperature to 400°F. Remove the skillet from the oven and pour off any excess oil. Place the skillet on a rack.
  7. Pour the batter into the hot skillet and return it to the oven.
  8. Bake the cornbread 20-25 minutes or until it is golden brown. A toothpick inserted in the center will come out clean.
  9. Cool the cornbread on a wire rack for 5 minutes. Invert cornbread onto a large plate and cut it into wedges.