Jalapeño Corn Bread

BY : PUBLISHED : February 23rd, 2015 UPDATED: August 18th, 2021

This corn bread is super easy to make and comes out moist and just the right amount of sweet and spicy.

Jalapeno Corn Bread 1 scaled

Jalapeño Corn Bread

Stephanie Lundstrom
This corn bread is super easy to make and comes out moist and just the right amount of sweet and spicy.
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Bread
Cuisine American
Servings 12 servings
Calories 155 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 1 cup of almond milk (or any thin non dairy milk)
  • 1 1/2 Tablespoons of apple cider vinegar
  • 1/4 cup of apple sauce
  • 2 Tablespoons of veg oil
  • 2 Tablespoons of sugar
  • 1 cup of all propose flour
  • 1 cup of cornmeal (also called polenta)
  • 1/2 teaspoon of salt
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 jalapeño, diced (more if that's what you're into)
  • 1 can of sweet corn, drained

Instructions
 

  • Preheat oven to 400°
  • Pour apple cider vinegar into milk and let sit
  • Mix together apple sauce, oil, and sugar in a small bowl
  • Mix together all dry ingredients (not corn or jalapeñpo) in a large bowl
  • Add apple sauce mixture to the milk and gently mix together. Then add to dry ingredients and combine. Don’t over mixMix in corn and jalapeño
  • Pour into a baking dish and bake for 30 minutes or until a toothpick comes out smoothly with no batter sticking to it.

Nutrition

Calories: 155kcalCarbohydrates: 28gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 252mgPotassium: 136mgFiber: 2gSugar: 4gVitamin A: 104IUVitamin C: 3mgCalcium: 49mgIron: 1mg
Keyword corn bread, jalapeno bread, party food, plant-based, polenta, spicy, spicy corn bread, vegan, vegan corn bread, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Stephanie Lundstrom

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