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Listed in: Bread
Drizzle of unrefined corn oil
3/4 cup (105 g) stone-ground cornmeal, fine grind
1/4 cup (42 g) whole-wheat pastry flour
1 teaspoon Sucanat, sugar, or xylitol
1 tablespoon (14 g) baking powder
1/2 teaspoon salt
1/3 cup (80 ml) milk (low-fat cow’s, or unsweetened vanilla almond or soy milk)
1 egg
2 tablespoons (28 ml) melted butter or unrefined corn oil
1 to 2 tablespoons (9 to 18 g) pickled jalapeño peppers, drained and minced, to taste
1 package (9 ounces, or 255 g) chopped frozen broccoli, thawed and drained well
Preheat the oven to 425°F (220°C, or gas mark 7). Lightly coat an 8 × 8-inch (20 × 20-cm) metal baking pan (glass can shatter at this temperature) with corn oil and set aside.
In a large bowl, add the cornmeal, flour, sweetener, baking powder, and salt and whisk to combine well.
In a medium bowl, add the milk, egg, and butter and whisk to combine. Stir in the jalapeños. Pour the wet mixture into the dry and mix gently until just combined. Fold in the broccoli and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
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