This sweet & spicy cornbread puts a fun twist on a long-time favorite. It’s loaded with flavor from fresh jalapenos, corn, and sweetened condensed milk. Yum!
½cupLA LACHERA Sweetened Condensed Milk (14 oz. can)
2,jalapenosseeded and chopped
1cupcorn kernels, fresh or frozen
1cupcornmeal
1cupall-purpose flour
⅔cupsugar
4tspbaking powder
1tspsalt
1,eggbeaten
½cupwater
¼cupolive oil
Olive oil spray
Instructions
Preheat oven to 400 degrees (Fahrenheit).
Spray a non-stick pan with olive oil spray, and heat over medium-high heat. Cook jalapeno peppers for 3-5 minutes, until softened. Set aside.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
Add the jalapenos and corn kernels to the flour mixture, and toss to coat.
Add the sweetened condensed milk, egg, water, and olive oil to the bowl. Mix until well combined.
Pour the batter into a prepared baking pan. Bake for 20-25 minutes, until golden brown. Cornbread is done when a knife inserted into the bread comes out clean.
Notes
Reduce the amount of jalapenos for a more mild cornbread.
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