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Recipe by

Lentils.org

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Jalapeno Lentil Cornbread

Prep Time: 5 Minutes

Total time: 35 Minutes

Servings: 6-8

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1/2 cup (125 mL) split red lentils

    2 Tbsp (30 mL) unsalted butter, melted

    1 cup (250 mL) milk, 2%

    1 large egg

    1 Tbsp (15 mL) chopped jalapeno pepper

    1 cup (250 mL) cornmeal

    1 cup (250 mL) all-purpose flour

    3 Tbsp (45 mL) granulated sugar

    1 Tbsp (15 mL) baking powder

    1 tsp (5 mL) chili powder

    1/2 tsp (2 mL) salt

    Optional:

    3 Tbsp (45 mL) chopped fresh cilantro or chives


Directions

  1. Preheat oven to 375˚F (190˚C). Spray a loaf pan or 9-inch (15 cm) round cake pan with cooking spray.
  2. In a small pot, bring 2 cups (500 mL) of water to a boil. Stir in lentils, reduce heat and simmer for 5 minutes or until lentils are tender, but not falling apart. Drain and rinse under cold water for a few seconds.
  3. Place drained lentils, melted butter, milk, and egg into a food processor or blender. Process until smooth and transfer to a large mixing bowl with the chopped jalapeño.
  4. Combine the cornmeal, flour, sugar, baking powder, chili powder, and salt in a separate bowl.
  5. Add the dry mix all at once into the liquid mixture. Add fresh herbs. Stir just until the flour is moistened.
  6. Pour batter into the pan; use a rubber spatula to scrape from the bowl. Spread batter evenly in the pan.
  7. Bake 25-30 minutes or until golden on top and a toothpick inserted in the centre comes out clean. Serve warm with butter (optional).

Quick Tip: Are you a cheese lover? Add ½ cup (125 mL) grated cheddar in the Step 4.


Nutritional Information

  • Serving Size: 1 slice
  • Per serving:
  • Calories 230
  • Total Fat 4.5 g
  • Saturated Fat 2.5 g
  • Cholesterol 35 mg
  • Carbohydrates 39 g
  • Dietary Fibre 3 g
  • Sugar 6 g
  • Protein 8 g
  • Sodium 320 mg
  • Potassium 182 mg
  • Folate 51 mcg