Jalapeno Lentil Cornbread – Lentils.org

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