Jalapeño Cornbread
Plant-based jalapeño cornbread with sweet corn and a spicy kick perfect for cozy meals!
Servings: 9
Equipment
- Stand or Electric Mixer Optional
- Mixing Bowl
- 8x8 Inch Baking Dish
Ingredients
- 1 cup Plain Unsweetened Plant-Based Milk
- 1½ tbsp Apple Cidear Vinegar
- ¼ cup Unsweetened Apple Sauce
- 2 tbsp Avocado Oil
- 2 tbsp Cane Sugar
- 1 cup All-Purpose Flour or 1:1 Gluten-Free Flour
- 1 cup Cornmeal
- ½ tsp Sea Salt
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1½ cups Corn Fresh or Frozen, if using frozen make sure it is thwaded
- 2 Jalapeños Seeded and diced, adjust to taste
Instructions
- Preheat oven to 400°F and grease your 8x8-inch baking pan.
- Mix your plant-based milk and apple cider vinegar to create plant-based buttermilk. Set aside to let curdle for 5 to 10 minutes.
- In a small bowl, mix together the 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 until all the wet ingredients are incorporated into the dry ingredients. Next, gently mix in the corn and 1 of the jalapeños. Be careful not to over-mix!
- Pour the batter into your greased 8×8-inch baking dish, garnish with the other diced jalapeño, and bake for 30 to 32 minutes or until a toothpick comes out smoothly with no batter sticking to it.
- Storage Instructions: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. It can also be frozen for up to 3 months.
- Reheating Instructions: Reheat slices in a preheated oven at 350°F until warmed through.From frozen, thaw overnight in the fridge or warm slices directly in the oven at 350°F for 10 to 15 minutes until heated through.