Jalapeno Cornbread
Serves: one 9" round cornbread cake
  • 2-3 cups Organic Popcorn Kernels
  • 1 cup freshly ground Cornmeal
  • 1 cup Organic, unbleached All-purpose flour
  • 2 tablespoons Sweet Rice Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Himalayan Pink Salt
  • ½ cup (1 stick) Grass-fed Butter, melted
  • ½ cup Coconut Oil, melted
  • ½ cup Raw Cane Sugar
  • ½ cup Honey
  • 3 Eggs
  • 1 cup Whole Milk
  • 1 can (14 ounces) Yellow Corn, drained
  • 1 Red Jalapeno, seeds and stem removed
  • 1 Green Jalapeno, seeds and stem removed
  2. Place the corn kernels in the dry container of a Vitamix. Start at speed 1 and slowly work your way up to speed 10, grinding until the corn becomes a fine meal. If you feel that the cornmeal is getting too hot while grinding, stop the blender and let the corn cool for a1/2 hour or so, then continue with the grinding. Store in an airtight container.
  4. Line a 9" springform pan with parchment paper and grease the sides. Set aside. Preheat the oven to 350 degrees.
  5. Place the cornmeal, flour, sweet rice flour, baking powder, and salt in a small mixing bowl. Whisk together and set aside.
  6. In another bowl, whisk together the melted butter, coconut oil, sugar, and honey. Whisk in the eggs, one at a time until each is fully combined. Set aside.
  7. Place the milk and corn in your Vitamix. Blend at speed 3 for 30 seconds, or until the corn is broken down into very small pieces. Add the de-seeded jalapenos and blend at speed 1 for 4-5 seconds, or until the jalapenos are chopped into small pieces, but not pureed.
  8. Whisk half of the dry mixture into the egg and butter mixture. Add half of the milk mixture and whisk until combined. Whisk in the remaining dry ingredients, and then the remaining milk mixture, whisking until the batter is smooth and lump free.
  9. Pour the batter into the prepared pan and bake in the preheated oven for 35-40 minutes, or until the cornbread is golden brown on top and firm to the touch in the center.
  10. Remove from oven and let cool for 10-15 minutes. Remove from the pan and serve warm with honey butter and raw raspberry chia jam.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2017/06/11/jalapeno-cornbread-raw-raspberry-chia-jam/