Jalapeno Cornbread
Classic cornbread is jazzed up with the addition of minced jalapeno for a little kick. Make this vegan version your go-to for serving with chili and soups.
Jalapeno Cornbread Recipe
Prep time:
10 Minutes
Cook time: 25 Minutes
Servings:
8-10 servings
Vegan
Ingredients
- 2 tbsp flax meal
- 6 tbsp water
- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup cane sugar
- 4 tsp baking powder
- ½ tsp sea salt
- 1 cup unsweetened non-dairy milk
- 3 tbsp sunflower oil
- 2 tbsp minced jalapeno, seeds removed
Instructions
- Preheat the oven to 425F and line the bottom of an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flax meal and water. Set aside for 5 minutes to thicken.
- In another bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- To the bowl with the flax mixture, add the non-dairy milk, and oil and whisk vigorously until well combined. Add the flour mixture and stir just to combine. Fold in the jalapeno.
- Pour the batter into the prepared pan, smoothly out the top. Bake for 20 to 25 minutes or until a toothpick inserted in the centre of the bread comes out clean. Allow to cool completely before slicing.
About The Author
Nicole Axworthy
Nicole is a Canadian writer, editor and photographer. She is passionate about and specializes in developing wholesome, all-natural vegan recipes to inspire others to think differently about what they eat.
