While I’m getting together all of my recipe for 2 ideas for Thanksgiving, thought I would continue sharing some of the original Thanksgiving recipes I was planning to share. This one is definitely a winner.
One of my favorite holiday sides is this sweet and spicy roasted corn and jalapeño corn bread. This cornbread is gluten free and easy to make. Feel free to also make these into muffins instead. Go wild. 😜
Sweet and Spicy Corn Bread
1 cup corn meal
1 cup oat flour or whole wheat pastry flour
2 tsp baking powder
1/2 cup maple syrup
1/2 tsp salt
1 cup full fat coconut milk
3/4 cup unsweetened soy milk
2 tbsp apple cider vinegar
1/2 cup frozen fire roasted corn
1/2 tsp turmeric
2 jalapeños, diced
Preheat oven to 350F. In a medium bowl, combine all dry ingredients except for corn and jalapeno. Add in remaining wet ingredients. With a spatula, stir to combine ingredients together. Let batter sit for 5-10 minutes to thicken. Fold in corn and jalapeno then place batter into a greased or non-stick 8×8 baking pan. Place tray into oven and bake for 45 minutes. You can check to see if it is fully cooked by poking the center with a toothpick, which should come out clean. If not, bake for an additional 10 minutes. Allow to cool for at least 15 minutes. Cut into even squares and enjoy!
If making into muffins, bake for 20-30 minutes or until center of muffin passes the toothpick test.