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  • The base number of servings for this recipe is 8
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    Jalapeño Cotija Corn Bread

    Toss those old rolls and bring something fresh, flavorful and full of spice to your table. Jalapeño Cotija Corn Bread mixes fresh minced jalapeño, corn, cotija and blue agave for a moist, sweet and spicy cornbread that will perfectly accompany any dish on your Thanksgiving table.


    Ingredients
    1/2
    cup
    jalapeno, minced
    1
    cup
    cornmeal
    1/2
    cup
    all purpose flour
    1/2
    cup
    corn
    1
    teaspoon
    baking soda
    2
    tablespoons
    vegetable oil
    1
    cup
    soy milk
    1
    teaspoon
    vinegar
    3/4
    cup
    crumbled cotija
    1/4
    cup
    blue agave
    *
    salt to taste
    Directions
    Preheat oven to 350ºF. Grease oven safe loaf pan and set aside.
    In a small bowl mix soy milk and vinegar. Let stand for 3 minutes. Add oil and agave.
    In a medium sized bowl mix dry ingredients. Mix in wet ingredients and fold until thoroughly combined.
    Pour batter into pan and bake for 30 minutes.
    Drizzle with honey or blue agave. Serve warm.

    The base number of servings for this recipe is 8
    OK

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