Jalapeno Lentil Cornbread – Lentils.org

Jalapeno Lentil Cornbread

  By lentilsorg  ,     

September 6, 2016

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  • Prep: 5 Minutes
  • Cook: 30 Minutes

  • 5 Minutes

    30 Minutes

    35 Minutes

  • Yields: 6-8
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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.

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

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Nutrition Facts

Serving Size1 slice
Calories230
Sodium320 mg
Potassium182 mg
Protein8 g
Cholesterol35 mg
Sugar6 g
Total Fat4.5 g
Saturated Fat2.5 g
Total Carbohydrates39 g
Dietary Fiber3 g