“Honey” Jalapeno Cornbread
3 Tbsp. ground flaxseed
¼ cup water
1 cup flour
1 Tbsp. baking powder
1 tsp. baking soda
1 cup corn meal
½ cup sugar
1 tsp. salt
1 cup plant milk
½ cup vegetable oil
⅓ cup agave syrup
1 cup corn
⅛ cup finely chopped canned jalapenos (increase it ¼ cup if you like it spicy)
2 Tbsp. jalapeno brine (juice from canned jalapenos)
Preheat oven to 375 degrees F.
In a small bowl, mix ground flaxseeds and water; set aside to allow it to thicken.
In a large bowl, combine flour, baking powder, baking soda, corn meal, sugar and salt.
In another bowl, mix the wet ingredients along with jalapenos and corn. Stir in the flax/water mixture.
Pour the wet ingredients into the dry and stir to combine.
Pour batter into an oiled 9”x13” pan.
Bake for 18-20 minutes or until a toothpick inserted into the middle of the cornbread comes out clean.
Let the cornbread cool before cutting. Serve with chili.