SPICY WITH A HINT OF SWEETNESS JALAPENO CHEDDAR CORNBREAD

Ingredients

• 1 cup all purpose flour
• 1 cup cornmeal
• 1⁄2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1⁄2 cup butter melted and slightly cooled
• 1⁄2 cup sugar (I prefer brown sugar)
• 1 large egg
• 1 cup butter, almond or coconut milk
• 8 ounces sharp white cheddar, freshly grated
• 2⁄3 cup chopped jalapeños
• 1⁄2 cup of brown sugar to layers on top of the butters pan

Instructions

• Preheat the oven to 375 degrees C. Butter a 9×9 inch pan or bread loaf pan.
• Take the 1⁄2 cup of brown sugar spread on top of the buttered pan set aside.
• In a small bowl, whisk together the flour, cornmeal, baking powder, soda and salt.
• In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and the
• Add the dry ingredients and mix until just combined.
• Stir in the grated cheese and jalapeños.
• Spread the mixture in the pan. Bake for 20 to 25 minutes, or until set and golden on top.
• Let cool slightly before serving!

Feel free to drizzle a little honey on top!

Enjoy!!!