Iron Skillet Jalapeno Cornbread

1 ½ cups stoneground organic cornmeal
½ cup oat flour
½ tsp baking soda
¼ tsp salt
1 tsp baking powder
2 tbsp Stevia (or Grade A pure maple syrup)
2 tbsp ground flaxseed
4 tbsp water
½ cup organic applesauce (unsweetened)
½ cup organic whole kernel corn
1 jalapeno seeded and chopped fine
1 ½ cups more or less of your favorite plant based milk (unsweetened)
1 tbsp butter (or Earth Balance for vegan version)

1. Pre-heat oven to 375 degrees. Mix flaxseed and water and allow to stand for a few minutes until consistency of egg. Place iron skillet in hot oven for a few minutes.

2. Mix together all dry ingredients and then add wet ingredients. Fold in corn and jalapeno. Mix until everything is just blended. Do not over mix or you will have flat bread. Batter should be very thick but pourable. Melt butter in hot skillet and pour in batter making sure it’s spread evenly. Place on center rack in oven and bake for 35-40 minutes or until golden on top and a toothpick comes out clean. Allow to cool for about 10 minutes before cutting.

Note: Of course you can use a glass pan as well. However; a good iron skillet is an excellent source of iron for a plant based diet. (Remove bread from iron skillet before cutting).

Add fresh sage instead of jalapenos for a southern thanksgiving flavor! The perfect start to a healthier cornbread dressing….. You can easily slip in vegetables into the recipe, like cooked parsnips and carrots. Use your imagination with this versatile southern favorite.