Healthy recipe for jalapeno cornbread using sprouted ingredients for easy and quick preparation with maximum digestibility and nutrition.
This jalapeno cornbread is amazing as a side dish with this white bean chili recipe.
Why make sprouted cornbread? It’s a great option if you don’t have the time to make traditionally soaked cornbread.
If you find it difficult to source sprouted corn flour and meal, at the very least use masa harina which is pretreated with lime to release the Vitamin B3 (niacin), an important nutrient for detoxification.
I also recommend always using organic AND nonGMO certified corn due to the widespread GMO cross-contamination of organic corn crops in North America.
One other tip…it is a good idea to use gloves when you are chopping the jalapenos or your hands may tingle or even burn slightly afterward!
Jarred chilis are fine to use as a substitute, but freshly chopped is more nutritious.
Be sure to use any slightly soured raw milk you might have on hand for this recipe. It’s a smart and frugal way to put it to use when it isn’t quite drinkable any longer!
Sprouted Jalapeno Cornbread
Healthy recipe for jalapeno cornbread using sprouted ingredients for easy and quick preparation with maximum digestibility and nutrition.
Ingredients
- 2 cups sprouted cornmeal
- 1 cup sprouted corn flour
- 2 cups whole milk or sour raw milk
- 3 eggs
- 2 small jalapeno peppers finely chopped (use gloves)
- 1/2 cup pepper jack cheese shredded
- 4 Tbl butter melted
- 4 Tbl maple syrup
- 2 tsp baking powder
- 1 tsp sea salt
Instructions
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Preheat oven to 350 °F/ 177 °C
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Mix the flour, baking powder, and sea salt in a bowl.
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In a second mixing bowl, beat the eggs well. Add melted butter and maple syrup.
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Blend the flour mixture slowly into the bowl with the wet ingredients until well blended.
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Stir in the jalapenos and shredded pepper jack cheese.
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Pour batter into a 9X9 greased pan. Bake at 350 °F/ 177 °C for 55 minutes or until a knife inserted in the middle comes out clean.
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Remove from oven and let cool for 10 minutes. Slice and serve. Refrigerate what you won't use in two days. This bread freezes well too!
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