Pain de maïs sucré et épicé

Ingrédients

• 1/2 cup LA LACHERA Sweetened Condensed Milk (14 oz. can)
• 2, jalapeno peppers (seeded and chopped)
• 1 cup corn kernels, fresh or frozen
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2/3 cup white sugar (organic for vegan-friendly)
• 4 tsp baking powder
• 1 tsp salt
• 1 egg (beaten)
• 1/2 cup water
• 1/4 cup olive oil
• Olive oil spray

Préparation

1. 1

   Preheat oven to 400 degrees (Fahrenheit).

2. 2

   Spray a non-stick pan with olive oil spray, and heat over medium-high heat. Cook jalapeno peppers for 3-5 minutes, until softened. Set aside.

3. 3

   In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

4. 4

   Add the jalapenos and corn kernels to the flour mixture, and toss to coat.

5. 5

   Add the sweetened condensed milk, egg, water, and olive oil to the bowl. Mix until well combined.

6. 6

   Pour the batter into a prepared baking pan. Bake for 20-25 minutes, until golden brown. Cornbread is done when a knife inserted into the bread comes out clean.