Jalapeño Corn Bread
This corn bread is super easy to make and comes out moist and just the right amount of sweet and spicy.
Jalapeño Corn Bread
This corn bread is super easy to make and comes out moist and just the right amount of sweet and spicy.
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
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂
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