Jalapeno Lentil Cornbread

Directions

1. Preheat oven to 375˚F (190˚C). Spray a loaf pan or 9-inch (15 cm) round cake pan with cooking spray.
2. In a small pot, bring 2 cups (500 mL) of water to a boil. Stir in lentils, reduce heat and simmer for 5 minutes or until lentils are tender, but not falling apart. Drain and rinse under cold water for a few seconds.
3. Place drained lentils, melted butter, milk, and egg into a food processor or blender. Process until smooth and transfer to a large mixing bowl with the chopped jalapeño.
4. Combine the cornmeal, flour, sugar, baking powder, chili powder, and salt in a separate bowl.
5. Add the dry mix all at once into the liquid mixture. Add fresh herbs. Stir just until the flour is moistened.
6. Pour batter into the pan; use a rubber spatula to scrape from the bowl. Spread batter evenly in the pan.
7. Bake 25-30 minutes or until golden on top and a toothpick inserted in the centre comes out clean. Serve warm with butter (optional).