Ingredients
The following ingredients have 12 Servings
- 6 medium-large fresh jalapeño peppers
- 1/3 cup self-rising flour
- 1/4 cup yellow cornmeal
- 1 1/2 Tbsp coconut sugar
- 1/8 tsp kosher salt
- 1 Tbsp coconut oil
- 3/4 large egg
- 3 Tbsp 2% milk
- 2/3 cup shredded cheddar (divided)
- 1/2 cup sweet corn (fresh or frozen)
Instruction
- Preheat the oven to 350˚F. Line a baking sheet with foil or parchment paper.
- Slice each jalapeño down the center, and remove seeds and ribs. Try to keep some stem on each half.
- In a medium bowl, combine flour, cornmeal, sugar, salt, oil, and milk until just mixed. Stir in 1/2 cup of the cheese and all of the corn. Carefully spoon the batter into each jalapeño half until barely mounded. Sprinkle with the remaining cheddar.
- Bake for about 20 minutes, or until the cornbread is firm and cooked through. At sea level, the baking time should be closer to 15 minutes.
