Jalapeño Cornbread Recipe
This sweet & savory cheddar jalapeño cornbread tastes like the real deal even though it's actually corn-free. It's light, fluffy & pretty much mistake-proof.
Preheat your oven to 350F.
Place the almond flour, baking soda and salt in a medium bowl and stir to combine.
In a separate bowl, add eggs, honey, apple cider vinegar, cheese and jalapeno and stir together.
Pour the liquid into the almond flour mix and stir until well-combined.
Spread batter evenly in a well-greased 8-9 inch pie plate or 2.75 quart casserole dish. Bake for 25 minutes, or until a knife comes out clean.
Calories: 2595kcal | Carbohydrates: 82g | Protein: 124g | Fat: 212g | Saturated Fat: 51g | Cholesterol: 833mg | Sodium: 3101mg | Potassium: 484mg | Fiber: 31g | Sugar: 30g | Vitamin A: 2980IU | Vitamin C: 35.6mg | Calcium: 1913mg | Iron: 14.8mg