Jalapeno Coconut Cornbread

Jalapeno Coconut Cornbread Slice (Gluten Free)There’s something very satisfying about cornmeal.  I had my mother’s cooking in my mind as I worked on this recipe. Growing up there were two cornmeal dishes my mother made that will always get a standing ovation from me. One was cou-cou, a stove-top Caribbean dish made with cornmeal, okra, onions and coconut milk. The other was her take on a corn tamale casserole, also made with cornmeal and coconut milk, but included tomatoes, olives, bell peppers and raisins. If love were a corn dish it would be my mom’s corn tamale casserole. Both these dishes are quite filling and comforting.

Jalapeno Coconut Cornbread (Gluten Free)

For this cornbread recipe, I wanted to marry the Southern American cornbread with my fond memories of savory cou-cou and corn tamale. I would love to know what you think.

This recipe calls for gluten-free flour, however, if you are not allergic or sensitive to gluten, feel free to use wheat all-purpose flour and adjust the baking powder accordingly. Try it with our Two-Bean Turkey Chili, Eggplant Kale Turkey Chili or a soup of your choice.


Prep Time: 10 minutes . Cook Time:  25 minutes . Yield: Serves 8

INGREDIENTS
1 Cup Yellow Cornmeal
1 Cup All-purpose Gluten-Free Flour
1 Cup Coconut Milk
1 Cup Frozen Corn, thawed
1 Jalapeno Pepper, chopped
6 Egg Whites
1/2 Cup Green Onions, chopped
4 Tsp Baking Powder
Cooking Spray
Salt, Cayenne Pepper and Black Pepper to taste
METHOD
1. Preheat oven to 425 F. Spray an 8-inch baking dish with cooking spray.
2. In a bowl, combine dry ingredients. In another bowl, whisk and coconut milk.
3. Pour wet ingredients into bowl of dry ingredients and mix until ingredients are well combined. Mixture should be a bit lumpy.
4. Pour batter into baking dish. Bake for about 25 minutes until tester comes out clean.
5. Let cool for a few minutes before slicing into 8 equal-sized pieces.  Serve warm.

Nutrition per slice: 181 Cals; 27g Carb; 6g Fat; 6g Protein; 3g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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