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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.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 188 kcal
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 Tbsp butter melted
- 4 Tbsp 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!
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.