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Jalapeno cornbread
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| 1 cup | cornmeal |
| 1/2 cup | flour |
| 1 cup | cashews |
| 1 tsp | baking soda |
| 1 tsp | baking powder |
| 1/2 tsp | salt |
| 1/4 cup | apple sauce |
| 2 tbs | honey |
| 1.5 cups | nondairy milk |
| 1 tsp | lemon juice |
| 2 small | jalapenos, seeded and minced |
Put 1 tbs oil in a 9 inch cast iron skillet. Place in oven at 375. Whisk dry ingredients. Seperately mix wet. Make a well in center of dry, add wet and stir lightly. Put in skillet and bake 30 min
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