Jalapeno Cheddar Cornbread
The Jalapeno Cheddar Cornbread serves 6-8 people, and needs to be stored in the refrigerator until ready to serve. You may serve it cold, at room temperature, or it can be re-heated in the oven at 200 for 10-15 minutes, or until warmed through. You can also slice the bread, and lay the slices flat for the toaster or oven, if you enjoy those crispy edges!
This dish is made with eggs, cornmeal, corn, jalapeno, bacon, coconut milk, Daiya vegan cheddar cheese, Earth Balance vegan (soy-free) butter, gluten-free flour (rice flour, potato starch, sorghum flour, tapioca flour, xanthan gum) bell peppers, sage, thyme, baking powder, salt, and pepper.