Vegan Jalapeño Cornbread
Vegan Jalapeño Cornbread is delicious blend of Southern comfort with a hint of heat from the jalapeños. It's tasty as a side dish for soups, chilis, stews, beans, salads, or enjoyed on its own. Serve with dinner, at gatherings, or even a snack. Easy to make and even easier to savor!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (gluten-free flour or whole wheat flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup non-dairy milk (e.g., almond milk, soy milk, oat milk)
- 1/4 cup maple syrup or agave nectar
- 1/4 cup melted coconut oil or vegetable oil
- 2 jalapeños, seeded and diced (fresh or in a jar, drained) - optional: save a few sliced jalapeños for garnish
- 1/2 cup corn kernels (fresh, frozen or canned) (optional)
- 1/4 cup scallions (green onions), sliced (optional)
- 1/2 cup vegan shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a square baking pan or line it with parchment paper.
- In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
- In a separate bowl, mix together the non-dairy milk, maple syrup or agave nectar, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the corn kernels, green onions (if using) and chopped jalapeños. If using vegan shredded cheddar cheese, fold it in as well.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for approximately 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve.