Ingredients
- 1 ½ cups canned coconut milk (full-fat)
- ¼ cup melted butter (regular or vegan)
- ¼ cup cane sugar (or coconut sugar)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup yellow cornmeal
- 1 cup all-purpose flour (or gluten-free 1:1 blend)
- 1 cup shredded cheddar cheese (regular or vegan)
- ⅓ cup diced jalapeños (jarred or fresh)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch metal baking pan with parchment paper.
- In a large bowl, whisk together the coconut milk, melted butter, sugar, baking powder, and baking soda until smooth.
- Add the cornmeal and flour, and stir until a thick batter forms.
- Fold in the shredded cheddar cheese and diced jalapeños until evenly distributed.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serve warm with butter or honey if desired.
Notes
- Use full-fat coconut milk for maximum moisture and richness.
- For more spice, keep jalapeño seeds or add cayenne pepper.
- Make it vegan by using plant-based butter and cheese.
- Use a 1:1 gluten-free flour blend to make it gluten-free.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
