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.