Jalapeno Butternut Cornbread

Jalapeno Butternut Cornbread

Dry Ingredients:

1/2 cup medium grind cornmeal (I like Bob's Red Mill)

1/2 cup whole wheat pastry flour

1/2 cup quick oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 minced jalapeno pepper, seeded if desired

Wet Ingredients:

1 tablespoon lemon juice

soy milk (just under 1 cup - measurement explained in recipe instructions)

1 tablespoon oil

1 tablespoon agave nectar

1/2 cup cooked, mashed butternut squash

Preheat oven to 375F. Coat a glass loaf pan with non-stick spray and set aside.

Add the tablespoon of lemon juice to a liquid measuring cup. Add enough soymilk to reach the 1 cup mark. Set aside for 5-10 minutes to thicken.

Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients together, including the thickened lemon and soy milk mixture. Add wet ingredients to dry mix and stir just to combine. Pour batter into prepared loaf pan and bake for approximately 25-30 minutes, or until a tester inserted into the middle of the cornbread comes out clean.

Allow cornbread to cool in the pan a few minutes before gently turning it out onto a cooling rack.

Yields 6-8 slices.