Jalapeño Cornbread

Chef's Notes

NUTRITION



Makes 9 Servings


Amount Per Serving (1 square):








Calories 220 (78% from fat)
 


Total Fat 19g
30%


   Saturated Fat 6g
29%


Cholesterol 103mg
34%


Sodium 100mg
4%


Net Carb 2g
 


Total Carb 4g (Note 9)
1%


   Dietary Fiber 2g
9%


   Sugars 1g
 


Protein 8g
 








Vitamin A 8% · Vitamin C 4% · Calcium 8% · Iron 6%




PHOTOS







NOTES & TIPS(1) Almond Flour. About 6 ounces weight. I use almond flour that is blanched, which means the skins are taken off of the almonds, so the resulting flour looks white. I typically use Costco’s Kirkland brand, which has 2 grams of net carbs per 1/4 cup serving. Don’t substitute with coconut flour or other flours, which vary in their absorbency.
(2) Sweetener. About 2 ounces weight. This is a minimal amount of sweetener, just enough to subtly enhance the existing flavors. You won’t actually taste any obvious sweet flavors in this cornbread. Confectioners Swerve is a dry sweetener that measures the same as regular powdered sugar; it’s not the same as pure erythritol, which is about 70% as sweet. If you use a different type of sweetener, you can use the amount listed in the recipe if your sweetener also measures the same as regular powdered sugar. Otherwise, you’ll have to calculate the converted amount. Your sweetener’s packaging should indicate how its sweetness compares to sugar. I don’t recommend liquid sweeteners, which affect the ratio of dry to wet ingredients.
(3) Jalapeño. About 1 fresh jalapeño. Since the membranes and seeds are removed, this does not contribute spiciness to the cornbread. If you’re sensitive to capsaicin, wear gloves while handling the jalapeño.
(4) Scallions. About 2 fresh scallions, also known as green onions. I use the green parts and some of the white parts.
(5) Cayenne. This amount of cayenne subtly enhances other flavors without adding spiciness to the cornbread.
(6) Baking Dish. I use a glass 8×8 inch baking dish. I recommend lining with parchment paper because it helps the cornbread release easily from the baking dish; otherwise, it’ll stick.
(7) Batter Consistency. The batter should be quite thick after mixing the dry and wet ingredients together. Don’t add extra eggs or butter in an attempt to thin it out. During baking, the batter will spread out and rise.
(8) Serving / Storage. This cornbread is a delicious side to any meaty main dish, like pressure cooked pulled pork, Asian sloppy joes, ribs, or chili. If you have leftovers or you’re making this in advance, store cornbread in a covered container in the refrigerator for up to 3 days. Reheat uncovered in a 350 F oven for 10 to 15 minutes or until heated through.
(9) Carbs. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.