1/4 cup finely chopped drained pickled jalapeños peppers
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper. In a large bowl, whisk together almondmilk, applesauce and flaxseed. In a second bowl, whisk together cornmeal, flour, baking powder and salt. Stir flour mixture into almondmilk mixture until combined, and then stir in corn and peppers. Transfer to the prepared pan, spread out evenly and bake until puffed and golden brown, about 35 minutes.
Per Serving:140 calories (25 from fat), 3g total fat, 310mg sodium, 26g carbohydrates, (4 g dietary fiber, 1g sugar), 4g protein.
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