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CHEESY JALAPENO "CORNBREAD

Yield: 9 servings

Ingredients:

• 2 cups almond flour
• 3 tablespoons coconut flour
• 3 teaspoons grain-free baking powder
• 1 teaspoon sea salt
• 1/2 teaspoon baking soda
• 2 teaspoons coconut sugar or 1 teaspoon honey
• 2 large eggs, lightly beaten
• 8 tablespoons unsalted butter or ghee, melted and cooled slightly
• 1 cup sour cream or plain, whole coconut yogurt
• 2 medium jalapeños, minced
• 1/2 yellow onion, minced
• 1 1/2 cups grated raw Cheddar cheese (omit for Paleo)

Directions:

1. Preheat oven to 425° F.
2. Butter an 8 x 8-inch baking dish .
3. Whisk almond flour, coconut flour, baking powder, sea salt, baking soda and coconut sugar in a large mixing bowl.
4. In a separate bowl, whisk together the eggs, butter, and sour cream.
5. Pour sour cream mixture, jalapeños and onions into flour mixture and gently fold all ingredients together.
6. Pour half of the cornbread batter into the baking dish and spread out evenly.
7. Sprinkle the shredded cheese on top, and then pour the remaining batter on top.
8. Bake for 30-35 minutes, or until the top is golden brown.