My Best Ever 6 Serving Jalapeño Cornbread


RECIPE:6 servingsPer serving: 145 cals/4g fat/23g carbs/5g protein/3g sugar
INGREDIENTS:1/2 cup finely ground cornmeal 1/3 cup all-purpose flour1 tablespoon granulated sugar2 tablespoons Swerve3/4 teaspoon baking powder1/8 teaspoon baking soda1/4 teaspoon kosher salt1 large egg, at room temperature [leave on counter for 30 minutes]1/2 cup buttermilk1/4 cup pickled jalapeños, diced [reserve 6 for the top]2 tablespoons unsalted butter, melted
Preheat over to 400 F. Liberally spray a 6 inch round cake pan with 2 inch sides with avocado cooking spray.
In a medium bowl, whisk together everything from cornmeal through salt. In a glass measuring cup measure out the buttermilk, add egg to buttermilk and whisk well. Add wet mixture to the bowl of dry ingredients and stir to combine. Then stir in the melted butter and jalapeños. Pour into cake pan and top with reserved 6 jalapeño slices. Bake for 20-25 minutes [mine took 24 minutes]. Top should be browned and toothpick inserted near jalapeño should come out clean. If making muffins, bake 12 to 13 minutes. Let cool in pan 5 minutes, then turn onto a wire wrack to continue cooling. You don't want to keep this in the pan because the golden crust will soften.