Sweet and Spicy Cornbread

This sweet & spicy cornbread puts a fun twist on a long-time favorite. It’s loaded with flavor from fresh jalapenos, corn, and sweetened condensed milk. Yum!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat oven to 400 degrees (Fahrenheit).
2. 2Spray 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. 3In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
4. 4Add the jalapenos and corn kernels to the flour mixture, and toss to coat.
5. 5Add the sweetened condensed milk, egg, water, and olive oil to the bowl. Mix until well combined.
6. 6Pour 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.