Sweet Potato/Pumpkin Jalapeno Cornbread

We baked some awesome spicy comforting cornbread this weekend, and made some small modifications to make our recipe extra melt-in-your-mouth delicious!
1 cup spelt flour or other whole grain flour (we love wheat, kamut, triticalle, oat...)
1 cup white whole wheat flour or other whole grain flour
1 cup corn flour
3/4 cup medium cornmeal
¾ tsp salt
1 1/2 Tb baking powder
3/4 - 1 tsp ground coriander
2 Tb flaxseed meal
3 Tb agave nectar
2 Tb canola oil
3/4 cup sweet potato puree or pumpkin puree
1 cup plain or unsweetened soy milk
1 – 1 ¼ cup water or more soy milk
1 large (3-4 Tb) jalapeno, minced, and seeded if desired

Preheat oven to 350 degrees F.

In a medium bowl, mix all dry ingredients (flour through flaxseed meal). In a small bowl, mix the remaining ingredients (agave nectar through jalapeno). Add wet ingredients into dry and mix until just combined. Pour batter in a glass casserole dish (6 in x 8 in or larger pan 9 in x 13 in) or in a loaf pan (sprayed with cooking spray).

Bake until edges slightly browned for about 40-45 minutes, or until a tested inserted in the center comes out clean. Allow cornbread to cool a few minutes before cutting. Makes 12-15 servings.