On very cold snowy days, of which we have had WAY too many for my liking this winter, I like to bake. But let’s face it, there are only so many batches of cookies and cupcakes you can make. What to do? Well, how about throwing some chili on the stove or slow cooker, and whipping up a batch of corn bread? Sounds perfect, doesn’t it? Now add some jalapenos and shredded cheddar cheese and you are all set. It is a perfect side to chili or hearty soups, but makes a tasty treat all on it’s own. Not a fan of Jalapenos? No worries, you can use mild green chilies or poblanos for a much lighter flavor.
- 3/4 cup milk
- 1 1/2 TBSP Apple Cider Vinegar
- 3/4 cup all-purpose gluten free flour, such as Bob’s Red Mill (or whole wheat white flour)
- 3/4 cup corn meal
- 1/4 cup corn flour
- 2 TBSP baking powder
- 1 TBSP baking soda
- 1 tsp Xanthan Gum (if using gluten free flour)
- 1 tsp salt
- 1/2 cup coconut oil (or butter softened)
- 1/2 cup organic sugar
- 1/3 cup unsweetened applesauce
- 1 large jalapeno, minced, seeds removed
- 1 cup shredded cheddar cheese
- 1 TBSP Cucina Aurora Hot Pepper Infused Olive Oil
- Heat oven to 325 degrees.
- In a medium bowl, combine milk and vinegar. Set aside. This will curdle the milk making “butter milk”. Do not be surprised by the consistency of the milk once the vinegar is added.
- In a large bowl, combine all dry ingredients.
- Gently stir in coconut oil, applesauce, and milk mixture until well combined.
- Fold in cheese and minced pepper.
- Coat a 9 x 5 inch bread pan with Hot pepper oil and pour batter into pan.
- Bake for 60 minutes or until brown on top and bread tests clean with toothpick.
- Let cool 30 minutes before serving . ENJOY!
**NOTES** You can store bread in airtight container up to 5 days at room temp, or freeze for up to 3 months. Substitute rice milk or soy milk for cow’s milk, and substitute vegan cheese shreds for cheddar cheese if you want to make this bread vegan.
