Junebug's Cornbread
- TJH MEDIA LLC
- Mar 14
- 1 min read


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:
Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan.
In a bowl, combine cornmeal, flour, salt, and baking powder.
In another bowl, whisk together cream, eggs, and Junebug's Hallelu-jah! Sauce.
Add the wet ingredients to the dry ingredients and fold in the jalapeños.
Pour the batter into the prepared pan and bake for 30-35 minutes until golden brown.
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