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Healthy Home Economist / Archives / Recipes / Special Diets / Gluten Free Recipes / Sprouted Jalapeno Cornbread

Sprouted Jalapeno Cornbread

by Sarah Pope / Mar 9, 2023 / Affiliate Links ✔

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Healthy recipe for jalapeno cornbread using sprouted ingredients for easy and quick preparation with maximum digestibility and nutrition.

healthy sprouted jalapeno cornbread on white plate with pepper garnish

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 in a baking pan
healthy jalapeno cornbread on white plate
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Sprouted Jalapeno Cornbread

Healthy recipe for jalapeno cornbread using sprouted ingredients for easy and quick preparation with maximum digestibility and nutrition.

Course Side Dish
Cuisine American
Keyword gluten free, healthy, sprouted, traditional, wheat free
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 188 kcal
Author Sarah Pope

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

  1. Preheat oven to 350 °F/ 177 °C

  2. Mix the flour, baking powder, and sea salt in a bowl.

  3. In a second mixing bowl, beat the eggs well. Add melted butter and maple syrup.

  4. Blend the flour mixture slowly into the bowl with the wet ingredients until well blended.

  5. Stir in the jalapenos and shredded pepper jack cheese.

  6. 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.

  7. 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!

Nutrition Facts
Sprouted Jalapeno Cornbread
Amount Per Serving (1 g)
Calories 188 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 2.5g
Carbohydrates 23g8%
Fiber 2g8%
Protein 6g12%
Calcium 81mg8%
* Percent Daily Values are based on a 2000 calorie diet.
sprouted jalapeno cornbread slices on white plate
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Category: Bread Recipes, Gluten Free Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. Read More

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