Love this healthier cornbread! It is moist and delicious, with just a hint of sweetness! Whole-grain cornmeal gives it more of a 'chew' and the vinegar combines with the almondmilk to make a 'buttermilk.' Here I used pickled jalapenos, drained well and diced, but fresh is even better. If you don't like spicy, you could used 1/2 can diced green chilies, drained well. Also, I did not have any corn in this batch, and it still tasted great!
Since it is nearly Thanksgiving, if you traditionally make a cornbread stuffing, use this cornbread recipe and add minced fresh herbs - sage, rosemary, and thyme - to the batter instead of the peppers and corn.
INGREDIENTS
1 c whole-grain cornmeal (I use Bob's Red Mill medium grind)
1 c oat flour
2 t baking powder
1/2 t salt
1 c coconut cream
3/4 c unsweetened almond or coconut milk (I use Califia Farms Coconut Almond Milk)
2 T apple cider vinegar
1/4 c diced pickled jalapenos (well drained), or 1/8 c jalapeno, seeded and diced
1/2 c fresh corn kernels or frozen corn (thawed and drained)
1 T coconut oil
METHOD
In mixing bowl, combine dry ingredients. Add coconut cream, milk, and vinegar; stir to combine. Then mix in jalapenos and corn. Cover and refrigerate at least an hour, or overnight.
When ready to bake, place coconut oil in 9" round cast iron skillet, place skillet in the oven, and preheat oven to 350 degrees F. If you don't have a cast iron skillet, while the oven is preheating, lightly spray a 9x9 baking pan with nonstick cooking spray. Pour batter into prepared pan, and bake for 40 min or until center cooked (toothpick comes out clean). Let cool 10 min before cutting and serving. Enjoy!