Jalapeno Cornbread Recipe

1 cup organic non-GMO cornmeal

1/2 cup all-purpose gluten-free baking flour

1/2 cup coconut flour

2 teaspoons baking powder (non-aluminum)

1 cup almond milk or coconut milk (I used almond)

2 seeded and chopped jalepeno peppers

1/2 cup water (a little more or less to make it a smoother batter)

1 flax egg (1 tablespoon ground flax seeds and 2 tablespoons water - mix together and let

stand for about 10 minutes)

1/4 cup coconut oil (melted/liquid)

1/4 cup organic maple syrup

1/2 teaspoon sea salt

Mix all ingredients together.

Put a little coconut oil in a skillet (I used my grandmother's cast iron skillet) and heat in oven

for about 5 minutes

Pour batter in skillet and bake at 350 degrees for about 25 - 30 minutes.