This jalapeño cornbread is perfectly balanced between savory and sweet. Combining lactose-free butter, sugar, eggs, kefir, cornmeal, flour, and jalapeños, this cornbread is quick and easy to make and even easier to eat. The kefir creates a moist texture while the jalapeños offer a little kick. It's perfect as an addition to a holiday breadbasket, on a chilly day as an accompaniment alongside chili, or served with your favorite barbecue recipes. Leftover cornbread can be cut into cubes and used for stuffing, and a few days-old cornbread is perfect for making croutons, for serving with chili or on salad
1 stick (1/2 cup) Green Valley Creamery Lactose-Free Butter, melted
2/3 cup sugar
2 large eggs
1 cup Green Valley Creamery Lactose-Free Whole Milk Kefir
1/2 teaspoon baking soda
1 cup all-purpose flour
1 cup finely ground yellow cornmeal
1/4 cup diced jalapeno peppers (optional)
1/4 teaspoon salt
Preheat the oven to 375 F. Grease an 8-inch square baking dish. (You can also use a cast-iron skillet but the bread will be thinner)
In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs and whisk until just combined.
Add the kefir and baking soda, and whisk to combine.
Add the flour, cornmeal, jalapeño peppers, and salt. Using a spatula, mix ingredients until just blended, and no more.
Pour the batter into the greased baking dish.
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 15 minutes before cutting into squares. Serve warm.
Will stay fresh for a few days when tightly wrapped in plastic or placed in tupperware. If you do use jalapeños, keep refrigerated.