Crumble this gluten-free, sweet corn and jalapeño cornbread over bowls of stewed black beans or chili. There’s enough to serve a crowd.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F.
Line a 9x13-inch baking pan with parchment paper.
In a large bowl, whisk together almondmilk, applesauce and flaxseed.
In a second bowl, whisk together cornmeal, flour, baking powder and salt.
Stir flour mixture into almondmilk mixture until combined, and then stir in corn and peppers.
Transfer to the prepared pan, spread out evenly and bake until puffed and golden brown, about 35 minutes.
Nutritional Info
Serving Size
Calories
140
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.