Dairy-free Corn Bread

1 cup frozen or canned sweet corn kernels
1 cup stone ground corn meal
1 cup all purpose flour
2 eggs
1 cup coconut milk
2 tablespoons coconut oil or olive oil
1 teaspoon Flower of the Ocean
2 teaspoons baking powder
3-4 tablespoons raw honey or agave nectar (depends on how sweet you want them)
1/4 cup freshly chopped jalapeno (optional)

Preheat oven to 425 degrees. Grease a muffin pan with coconut oil and dust with flour to keep bread from sticking.
Combine all dry ingredients together in a large mixing bowl. In another large mixing bowl whisk the eggs, coconut milk, coconut oil, and honey until smooth. Mix the dry and wet ingredients until fully combined then fold in the corn and jalapenos. Spoon the batter into each muffin cup almost to the top and then bake for 20 minutes or until tops are golden.
Enjoy hot!!