Jalapeno-Cheddar Corn Bread

• 2/3 cup rice milk
• 1 tablespoon apple cider vinegar
• 3/4 cup Bobs Red Mill gluten-free all-purpose baking flour
• 3/4 cup cornmeal
• 1/4 cup corn flour
• 2 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1/2 cup coconut oil, plus more for the pan
• 1/2 cup agave nectar
• 1/3 cup homemade applesauce (page 78) or store-bought unsweetened applesauce
• 1 tablespoon pure vanilla extract
• 1/4 cup seeded and diced jalapenos
• 2/3 cup diced vegan cheddar cheese, 1/4-inch cubes

1. Preheat the oven to 325F.
2. Lightly grease a 7 x 4 x 3-inch loaf pan with oil.
3. Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into buttermilk.
4. In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum, and salt.
5. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients.
6. Stir the batter until fully combined.
7. Pour in the buttermilk and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.
8. Using a plastic spatula, fold in the jalapenos and cheese until evenly distributed throughout the batter.
9. Pour the batter into the prepared pan and bake the corn bread on the center rack for 40 minutes, rotating the pan 180 degrees after 20 minutes.
10. The finished corn bread will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
11. Let the corn bread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread.
12. Cover the top of the pan with a cutting board, and invert the loaf onto the board.
13. Carefully lift the pan away and re-invert the corn bread onto another cutting board.
14. Either cut and serve warm, or wait until it is completely cool before storing.
15. Cover the uncut corn bread with plastic wrap and store at room temperature for up to 3 days.

rice milk, apple cider vinegar, red, cornmeal, corn flour, baking powder, baking soda, xanthan gum, salt, coconut oil, nectar, homemade applesauce, vanilla, jalapenos, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/jalapeno-cheddar-corn-bread-376933 (may not work)