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Haldi Jalapeño & Chive Cornbread | Dada Eats

Haldi Jalapeño & Chive Cornbread

Haldi Jalapeño & Chive Cornbread

15 mins prepServes 8

This fluffy and light cornbread is accidentally gluten-free and dairy-free, perfect for any holiday table. It features a zesty bite from jalapeño and chives.

8 servings

What you need

coconut oil

¼ cup coconut oil

coconut sugar

¼ cup coconut sugar

almond flour

1 cup almond flour

cornmeal mix

1 cup cornmeal mix

baking powder

2 tsp baking powder

honey

1 ½ tbsp honey

kosher salt

¼ tsp kosher salt

unsweetened almond milk

1 cup unsweetened almond milk

turmeric powder

¾ tsp turmeric powder

egg

fresh chives

1 bunch fresh chives

jalapeno

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Instructions

Preheat oven to 400 degrees and grease a 9” round cake pan with coconut oil. In a medium bowl, beat the egg, then mix with the cooled coconut oil, honey, almond milk, and coconut sugar. In a separate medium bowl, whisk together the almond flour, cornmeal, turmeric, baking powder, and salt. Combine wet & dry ingredients. Fold in the jalapeño and chives. Transfer batter to prepared cake pan. Bake for about 20 minutes, until the top is golden brown. Let cool before cutting into pieces.

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