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Junebug's Cornbread



Here's another variation...

Hallelu-jah! Cornbread with Jalapeño Kick

Ingredients:

  • 1 cup cornmeal

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons baking powder

  • 1 cup coconut cream

  • 2 large eggs, lightly beaten

  • 1/4 cup Junebug's Hallelu-jah! Sauce

  • 1/2 cup diced jalapeños (fresh or pickled)

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan.

  2. In a bowl, combine cornmeal, flour, salt, and baking powder.

  3. In another bowl, whisk together cream, eggs, and Junebug's Hallelu-jah! Sauce.

  4. Add the wet ingredients to the dry ingredients and fold in the jalapeños.

  5. Pour the batter into the prepared pan and bake for 30-35 minutes until golden brown.

 
 
 

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