A healthy recipe for jalapeno cornbread with sprouted ingredients for maximum digestibility and nutrition, easy and quick to cook.
This jalapeno cornbread is a great side dish for this white bean chili recipe.
Why Make Sprouted Cornbread? Great if you don’t have time to make traditionally soaked cornbread.
If sprouted corn meal and meal are difficult to source, at a minimum, use masa harina pretreated with lime to release vitamin B3 (niacin), a key nutrient for detoxification.
Also, due to the prevalence of GMO cross-contamination of organic corn crops in North America, we recommend always using organic and non-GMO certified corn.
One more tip… It’s a good idea to use gloves when chopping jalapenos. Otherwise, your hands may tingle or get a little burned later.
Bottled peppers can be used as a substitute, but freshly chopped peppers are more nutritious.
Be sure to use any slightly sour raw milk you have on hand for this recipe. It’s a smart and frugal way to use when you can’t drink anymore.
Sprouted Jalapeno Cornbread
A healthy recipe for jalapeno cornbread with sprouted ingredients for maximum digestibility and nutrition, easy and quick to cook.
procedure
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Preheat oven to 350 °F/ 177 °C
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Mix flour, baking powder, and sea salt in a bowl.
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In a second mixing bowl, whisk the eggs well. Add melted butter and maple syrup.
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Gently stir flour mixture into bowl with wet ingredients until well combined.
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Stir in jalapenos and shredded pepper jack cheese.
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Pour batter into a greased 9X9 pan. At 350°F/177°C he bakes for 55 minutes or until clean with a knife in the middle.
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Remove from oven and let cool for 10 minutes. Slice and serve. Refrigerate if not used within 2 days. Freeze this bread!
nutrition facts table
Sprouted Jalapeno Cornbread
1 serving (1g)
calorie 188
calories from fat 72
% Daily Value*
obesity 8g12%
5g saturated fattwenty five%
1 g polyunsaturated fat
2.5g monounsaturated fat
carbohydrates 23g8%
2g dietary fiber8%
protein 6g12%
calcium 81mg8%
* Percent Daily Values are based on a 2000 calorie diet.
