Breads
Jalapeño Cornbread

3-4 tablespoons extra virgin olive oil 1-1/4 cups plain low fat soy milk Zest of 1 lemon 2 tablespoons fresh lemon juice (juice of 1 lemon) 2 eggs, slightly beaten 2 large jalapeño peppers, cored, seeded, and very finely chopped

1-1/2 cups corn meal 1/2 cup all purpose flour 1-1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup sugar (or less to taste)

Preheat oven to 375F (350F for convection).

Put the olive oil into a heavy 2 quart baking dish (or divide evenly among 2 standard 12-muffin pans). Put the dish or pans into the oven.

Whisk together the soy milk, lemon zest and lemon juice. Add the eggs, whisk until well-mixed. Stir in the jalapeño peppers, and leave to stand about 5 minutes.

Stir together the dry ingredients in a large bowl. Add the milk mixture and stir just until everything is combined. Do not overmix.

When the oil in the pan begins to brown, remove it from the oven and pour the batter into the oil, and smooth out the top (or divide among the muffin pans). Bake 30-35 minutes (20-25 minutes for muffins) until the top begins to brown and a toothpick comes out clean.

Notes

Soaking the jalapeño peppers in the milk mixture gives the bread flavor without the heat.

Adapted from The New York Times Diner's Journal

Makes 24 muffin-size servings.