Keeping things Light.

Happy Thursday y'all! 

Almost Friday. Let's take a deep breath together.......okay. Remember that scrumptious pork dish I shared with all of you yesterday? Well, in my family, we are accustomed to having full meals, meaning, a meal with all of the fixin's. However, we like to keep our meals on the light side. So, besides roasting some bell peppers and poblanos to go with the pork, I whipped up one of my absolutely positively favorite sides...actually, I don't even know if you could call it a "side"....it's more of like a utensil. 

Cornbread.

Honey Jalapeno Cornbread.

And while we are on the subject of "light" things...why don't we add some 

Cinnamon Honey Butter for slathering.

Yes.

 Because you absolutely cannot go wrong with a big chunk of dense, fluffy cornbread that is sweet and spicy with one bite.

Oh, and health(ier) too! I used equal parts corn meal and almond flour, light coconut milk, and coconut oil. 

Who needs forks and knives?

 Just butter it up and go.to.town.

Oh, and just in case you were wondering...that cinnamon honey butter should also be melted onto the top of the pork. 

Or just eat it with a spoon.

Honey Jalapeno Cornbread with Cinnamon Honey Butter(GF):

Ingredients:

For the cornbread:

1 c. stone ground cornmeal

1 c. almond flour

1 T. baking powder

1 t. salt

1/4 c. melted coconut oil

1/2 c. honey

1 c. light coconut milk

2 eggs

3 large jalapeno peppers, sliced crosswise, seeds removed

For the butter:

1 stick of butter, softened at room temperature

1/4 c. honey

1 t. ground cinnamon

Instructions:

1. Preheat the oven to 400 degrees F. Spray an 8 in. square baking pan with cooking spray.

2. In a large mixing bowl, sift together the dry ingredients.

3. Make a well in the center of the dry ingredients and add the wet ingredients. Mix well.

4. Fold in the jalapeno peppers.

5. Pour the batter into the pan and bake in the oven for 23-25 minutes or until a toothpick inserted into the center of the bread comes out clean.

6. Allow the cornbread to cool for about 15 minutes in the pan, then using a serrated knife, turn the cornbread out onto a serving plate. Slice and serve with butter.

7. For the butter, put all of the ingredients into a small mixing bowl and mix until smooth and ingredients are evenly distributed.

Makes 12 squares.

MANGIA!!!