Sweet Chili Cornbread
I used to think I wasn’t going to post any “recipes” that were from a package, but when dealing with food sensitivities or food allergies you just get tired of making everything from scratch. It is nice to have a side or dessert, you can lean on in your pantry. Also, if you are like me and you change so many things from the original directions, you need to have a printed reminder of what you did, so you can repeat the good things and ingenuity that arose from that package. So today we are going back to Bob’s Red Mill Cornbread. Really good mix and easy to make. It is manufactured in a facility that processes Soy and Tree Nuts so keep that in mind, depending on your sensitivity. If you read my review on Instagram you know I did a half package, because it is just me and my hubby, and Gluten free items are not good for very long. You of course can make the whole package at once, just lengthen the baking time, and keep an eye out for browning. The picture below is actually down 2 pieces from the half batch I made. In our home we blame missing food items on Pygmy’s, yeah it’s weird but that’s us. I couldn’t tell you where that even came from.
If you want to make a half package of Bob’s Red Mill Cornbread Mix, it’s about 1 1/2 cups of dry mix. Then cut the below ingredients in half.
1 package Bob’s Red Mill Cornbread Mix
1 1/2 cups Almond milk or Coconut Almond Blend(can try other non-dairy milks) room temp
1/2 Cup Virgin Coconut Oil melted or liquid form
2 Eggs, room temp
1 seeded and roasted Jalapeno, diced small
1/3 Cup of Raw Sugar
1 TBSP. Virgin Coconut Oil
honey or raw sugar to taste
1) Make sure all your ingredients are room temp. With the coconut oil, if you put anything cool with it, ex. milk, it will solidify.
2) Roast your seeded Jalapeno in a 425 F degree oven about 5-6 inches from the top of your oven. Bake for 8 minutes, flip and continue to bake for another 7 minutes. When cool enough to touch, peel the hard skin off and remove stem if you haven’t already. Dice into very small pieces and set aside.
3) In your stand mixer, combine the; mix, milk, oil, eggs and sugar on low for about 30 seconds. Add your jalapeno and turn it to medium high and mix for an additional minute. Add it to your greased pan, unless you use the Sur La Table Platinum baking pan, then do not grease. Bake at 375 degrees for 15 minutes add your optional topping and bake for another 10 minutes. Serve with a nice Chili or chowder.
Optional step- Topping Directions:
4) Mix your oil and choice of honey or sugar and set aside. Drizzle over cornbread about 10 minutes before it’s done and finish baking.
How to Roast Jalapeños
In a 420 F degree preheated oven, put your seeded chili(s) on a baking sheet and place about 6 inches from the top and bake for about for 12 – 15 minutes, turning halfway through. It will soften and may lightly brown. When cooled, peel off and discard any skin that is dry.