Prep Time: 15 minutes
Cook Time: 18 minutes
Serves: 4-6
Ingredients:
1 cup all-purpose flour (or gluten-free all-purpose flour mix)
1 cup cornmeal
1 tablespoon baking powder
1 tsp salt
2 eggs
1 cup whole milk (or non-dairy beverage)
¼ cup Nature’s Way Jalapeno Liquid Coconut Oil
¼ cup honey
4 scallions, whites and greens thinly sliced
Coconut oil or butter, for greasing
Directions:
- Preheat oven to 400°F. Grease a 9×9 baking sheet with coconut oil or butter, using your hand or a paper towel to cover the surface of the sheet with a thin layer.
- In a large bowl, whisk together the flour, cornmeal, baking powder and salt.
- In a separate medium bowl, whisk eggs, milk, coconut oil, honey and scallions.
- Pour wet ingredients into the bowl with the dry ingredients and whisk together, making sure there are no lumps.
- Pour batter into the baking pan and bake for 15 to 18 minutes, or until the center of the bread springs back when touched and no longer feels wet.
- Let cool in the pan and slice into squares.
Chef’s Note: Serve this at your next barbeque or as an accompaniment to your favourite chili, stew or soup.
