Jalapeno Corn Bread
I made this to go with the Sweet Potato Bean Soup. My mom always served cornbread with bean soup.
Ingredients
1 7 ½ oz. pkg. Hogson Mill Whole Grain Corn Meal & Wheat Flour Cornbread Muffin Mix
¾ cup almond milk
¼ cup unsweetened apple sauce
1 ½ t. Ener-G Egg Replacer
2 T. water
1 T. Maple Syrup
½ bag frozen corn
2 T. chopped jalapenos
Instructions
Preheat the oven to 400 degrees.
Combine the Ener- G egg replacer and water in a small bowl. Mix well and set aside.
Using a medium size bowl add the cornbread muffin mix, almond milk, applesauce, Ener-G egg replacer, maple syrup, frozen corn and jalapenos. Stir until all the ingredients are mixed well.
Pour into a non- stick 8” X 8” pan. Bake for 20 to 30 minutes until center comes out clean with toothpick.
