This Southwest-inspired vegan jalapeño cornbread (without eggs or dairy) is slightly dense but fluffy, moist, and slightly sweet, savory, and with a hint of spice. Perfect for serving during the holidays, with soups, chilis, stews, and more!
1-2jalapeño(s)diced (depending on spice preference)
Instructions
Preheat oven to 400 degrees F.
Pour apple cider vinegar into the plant-based milk 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 apple sauce mixture to the plant-based milk and gently mix together. Then add to dry ingredients and combine. Don’t over mix. Mix in corn and jalapeño.
Pour into a 9x7 baking dish, garnish with some more diced jalapeño, and bake for 30 minutes or until a toothpick comes out smoothly with no batter sticking to it.
Notes
Perfect for serving during the holidays, with soups, chilis, stews, and even drizzled in maple syrup!