From the kitchen
Savory Jalapeño Cornbread
Cast-iron cornbread that perfectly balances the sweetness of corn with earthy hemp milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1/4 cup Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Unsweetened Hemp Milk
- 2 large Eggs
- 1/3 cup Melted Butter
- 1 Jalapeño, seeded and finely diced
Method
- Preheat oven to 400°F (200°C) and grease a 9-inch cast-iron skillet.
- Whisk the cornmeal, flour, sugar, baking powder, and salt together.
- In a separate bowl, whisk the hemp milk, eggs, and melted butter.
- Combine wet and dry ingredients, stirring just until smooth, then fold in the diced jalapeño.
- Pour into the prepared skillet and bake 22 to 25 minutes, until golden and a toothpick comes out clean.
Kitchen note
Hemp milk's earthy backbone actually rounds out the jalapeño's heat here rather than letting it sit sharp and one-note — this is a good cornbread to make a touch spicier than you might with a neutral milk.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.