Jalapeño Corn Bread

Ingredients

• 120g whole wheat flour
• 155g cornmeal
• 1 tbsp baking powder
• ½ tsp sea salt (optional)
• 2 large eggs
• 240ml milk (or dairy alternative)
• 3 tbsp grapeseed oil
• 30ml honey
• 1 small red jalapeño, seeded

Directions

1. Preheat oven to 200°C. Lightly spray an 20cm x 20cm baking pan or a muffin tin with cooking spray.
2. In a large bowl, combine whole wheat flour, cornmeal, baking powder and salt (if using). Mix well.
3. Place eggs, milk, grapeseed oil and honey into the Vitamix container and secure the lid.
4. Start on the lowest speed and slowly increase to Variable 7. Blend for 10 seconds.
5. Reduce to Variable 3. Remove the lid plug and add the jalapeño through the lid opening. Blend for 10–15 seconds.
6. Pour wet mixture into the dry ingredients and mix by hand until just combined.
7. Pour batter into the prepared pan or muffin tin. Let sit for 5 minutes.
8. Bake for 15–18 minutes, or until a toothpick inserted into the centre comes out clean.