Jalapeno Cheddar "Cornbread" & Whipped Peach Butter

After nibbling on some peaches & cheddar, I was surprised to discover how well those flavors meshed together. Then it came to me, why not make peach butter for my jalapeno cheddar cornbread? The brightness of the peach would pair well with the rich cheese & spicy jalapeno! 

Jalapeno Cheddar "Cornbread"

-1/2 Cup Almond flour

-1/4 Cup Coconut Flour

-1/2 Tsp Baking soda

-3 Eggs

-4 Tbsp Butter or Ghee (melted)

-1-2 Tbsp Honey

-1/2 Cup Coconut Milk

-1 Jalapeno

-1 Tbsp cooking oil (such as coconut oil)

-1 Cup shredded Sharp Cheddar

-Pinch of Salt

1. Deseed and chop jalapeno. Heat a skillet on medium-low heat, add a Tbsp of oil. Cook jalapenos till softened. Set aside.

2. Preheat oven to 350, grease pan (I used a glass pie pan). 

3. Combine wet & dry ingredients in separate bowls ( excluding the jalapenos & cheese). Then add the wet to the dry & combine well with spoon. 

4. Now fold in the jalapenos & cheese. Pour into greased pan. Bake for 25-30 Minutes. Check doneness with a toothpick or knife.

If using a pie pan you can cut them into 8 slices.  Recipe is modified from Ourpaleolife. While the cornbread is baking you can make the peach butter. 

Whipped Peach Butter

-5 Tbsp Butter

-1/2 Ripe Yellow Peach

-1 Tsp Sweetener (Optional)

1. Let butter soften at room temperature. It helps to cut the butter up a little.

2. Roughly dice peach. Add peach and sweetener to a small pot on medium-low heat. Cook peaches until very soft. This should only take a few minutes.

3. With a hand mixer or food processor whip the butter then add the peaches & combine. Serve immediately on warm cornbread along side BBQ ribs (I'll cover those beauties another day).  

Enjoy!