Jalapeño Cornbread
Ditch the regular cornbread for this vegan jalapeño cornbread recipe—a fluffy, moist, and savory side dish with a kick of heat! Pair each piece with hearty chilis, soups, stews, and more.
Servings: 12 servings
Calories: 155kcal
Ingredients
- 1 ½ Tablespoons of apple cider vinegar
- 1 cup of plain plant-based milk
- ¼ cup of apple sauce
- 2 tablespoons of vegetable oil
- 2 tablespoons of granulated sugar
- 1 cup of all-purpose flour
- 1 cup of cornmeal
- ½ teaspoon of salt
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 can of sweet corn, drained
- 1 to 2 jalapeño(s), diced (depending on spice preference)
Instructions
- Preheat oven to 400 degrees F.
- Pour apple cider vinegar and the plant milk into a small bowl, whisk, and let sit for 10 minutes, or until it’s curdled.
- In a small bowl, mix together apple sauce, oil, and sugar.
- In a large bowl, mix together the flour, cornmeal, salt, baking soda, and baking powder.
- Add the apple sauce mixture to the plant-based milk and gently mix. Add to dry ingredients and combine. Don’t over-mix. Stir in sweet corn and jalapeño
- Pour into a 9x7 baking dish, garnish with more diced jalapeño, and bake for 30 minutes or until a toothpick comes out smoothly with no batter sticking to it.
Video
Notes
- Don’t overmix the batter: Gently stir the wet ingredients into the dry ingredients only until the two just come together and no dry flour remains. Overmixing will leave you with dry or dense cornbread.
- Corn kernels are optional: Cornbread recipes with corn kernels have another layer of sweet corn flavor and more texture. However, you don’t have to add the corn if you don’t want to! The bread will still have a great corn flavor with just the cornmeal.
- Let it cool before slicing: Keep the baked cornbread in the baking pan for at least 10 minutes after it comes out of the oven. It’ll be much easier to slice and won’t crumble when it’s cool.
Nutrition
Calories: 155kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 252mg | Potassium: 136mg | Fiber: 2g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg
