Jalapeño Corn Bread

Recipe for Category Baked Goods

Average rating:   |   My rating:   |   Printer-friendly

Contributed by (Recipe adapted from “Satya” at http://satyamag.com)


3 C Whole Spelt flour
3 C Fine Cornmeal
2 Tbs Flax seed meal
2 Tbs Baking Powder
1 1/2 tsp Sea Salt
1 1/2 tsp Paprika
1/4 tsp Cayenne Pepper
1 tsp Cinnamon
3/4 C Maple Syrup
3/4 C unrefined Corn Oil
3 C Milk (dairy or non)
1 C Green Peppers, chopped


Preheat oven to 325°F. Lightly oil two baking loaf pans. Sift together flours, baking powder and salt into a bowl. Add the other dry ingredients and mix well. Add the chopped peppers and mix. Add all wet ingredients and mix until well combined (don’t over mix). Spoon the batter evenly into the prepared loaf pans. Bake 30-35 minutes, until the top of the loaf is golden brown and a wooden pick inserted in the center comes out clean. Cool in the pan for one hour before serving. Serve warm with fresh guacamole, tomato salsa, beans and rice. Makes two loaves. The bread will keep 4-5 days, covered well in the refrigerator.

Read more recipes