Jalapeño Cornbread

• 1 cup milk
• 1 tablespoon lemon juice
• 2 cups finely ground corn meal
• 1/2 cup brown rice flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3 tablespoons vegetable oil
• 2 large eggs, whisked
• 1 cup shredded jalapeno jack cheese
• 1/2 cup diced red onion
• 1/2 cup fresh corn kernels
• 1 jalapeno, seeded and diced

1. Preheat oven to 425u0b0 F. Grease a 9x13 inch pan with natural cooking spray or olive oil.
2. In a small bowl, mix the milk and lemon juice together and set aside. The milk with curdle a bit, but that is perfectly normal.
3. In a large bowl, mix the dry ingredients together: corn meal, brown rice flour, sugar, baking powder, salt, and baking soda.
4. Mix in the whisked eggs and vegetable oil.
5. Fold in the cheese, diced onions, and corn kernels, and jalapeno. Stir everything until well incorporated.
6. Pour the mixture into the greased pan and spread evenly.
7. Bake for about 22 to 25 minutes.
8. Let the cornbread cool for about 15 minutes before cutting into it.

milk, lemon juice, meal, brown rice flour, sugar, baking powder, salt, baking soda, vegetable oil, eggs, jack cheese, red onion, fresh corn kernels

Taken from food52.com/recipes/28430-jalapeno-cornbread (may not work)