When the garden is winding down for the Fall, I throw everything that is left into the roaster and cook up a big batch of chili.  I would put it in quart sized freezer bags and send it home with my daughter.  She had long days is medical school.  A home cooked meal at her fingertips was appreciated after a long day. I am sure many memories were made inviting a friend over to study and enjoy a home cooked meal.  This corn bread is a perfect addition to a hot bowl of chili.  Try the maple version with a pork roast or brunch and tea.

3 jalapenos diced – approx. 1/3c.c

3 TBS coconut oil

1c. cornmeal

2 tsp baking powder

2 TBS honey

2 eggs

1c. almond flour

¾ c almond milk

1c. shoe peg corn (optional)

1/2 tsp sea salt

Heat oven to 350 degrees. Use olive oil spray to prepare baking pans. Suggested sizes: shaped cast iron, mini loaves, or 8X8 pan. 

Saute diced jalapenos in coconut oil until soft. Add cornmeal, baking powder, almond flour, and sea salt to a mixing bowl and stir to combine. Add sauteed jalapenos with coconut oil, honey, eggs, almond milk, and corn (if desired) and stir until well combined.

Pour in desired baking pan. Bake until golden brown. Top will crack a bit and a toothpick inserted will come out clean. Shaped pans took about 20 minutes. Mini loaf pans had 2 cups of batter and took 30 minutes.

For a sweeter version:

Substitute maple syrup for honey and omit jalapenos. When the loaves came out of the oven,

I brushed them with an additional tablespoon of maple syrup. Perfect side for a pork roast or with tea.

ENJOY!

Mom Cooks Clean