This jalapeño and cheddar cornbread is a twist on the classic, warming Southern side dish.
The cornbread is fluffy, slightly spicy, sweet and a little cheesy. All this while being completely vegan.However, that does not take away from the flavors or texture of this delicious cornbread. It goes with everything from your weeknight chili to one of many accompaniments on the Thanksgiving table.
So, whether you are trying to eat more plant based dishes or just have friends over who avoid diary or eggs, this delicious vegan cornbread perfectly fits your needs.
Why you should try this jalapeño and cheddar cornbread?
1. It’s full of flavor (and totally egg and dairy-free)
This vegan cornbread is just as delicious as its non-vegan version. That's thanks to an easy to make ingredient— vegan buttermilk. The buttermilk makes the cornbread moist and absolutely fluffy. The vegan cheddar melts beautifully and the jalapeños bring just the right amount of heat. The end result is savory, moist, and unbelievably satisfying.
2. So easy to make
Seriously, this is a one-bowl(okay 2 bowls ;)), no-stress kind of recipe. Stir, pour, bake and it's done. It is perfect for busy weeknights to serve with soup/stews or chilis, with your meal prepped dishes or for when you remember last minute that you promised to bring a side dish to a dinner or a potluck.
3. It’s a crowd-pleaser—for both vegans and non-vegans
This cornbread disappears fast. Your family and friends will love the spicy zing, the cheesy flavor, and the soft, tender crumb. This recipe will have even non-vegan family and friends finishing off the last crumbs.
4. Perfect for all seasons
In my head, I tend to think of cornbread as more fall-ish and winter time dish. However, that could not be farther than the truth! It is perfect for summer BBQs, chili/stew dinner nights, special gatherings etc. This vegan jalapeño cheddar cornbread is versatile enough to show up year-round.
5. Delicious leftovers
If you’re lucky enough to have leftovers, the cornbread reheats beautifully. A quick warm-up in the microwave oven or even the air fryer softens the vegan butter and brings the crispy edges back to life
Ingredients needed for the jalapeño and cheddar cornbread
Dry Ingredients
Corn meal - I used yellow corn meal because it has more pronounced flavors and brighter yellow color compared to white corn meal. You will be able to find corn meal in most grocery stores. It is also easily available for purchase online.
All-Purpose Flour - The AP flour is used in 1:1 ratio along with the corn meal. I would recommend sifting the flour while adding to the dry ingredients' bowl.
Baking Powder and Baking Soda- I used a combination of both baking powder and baking soda to keep the color a little on the lighter side. Baking powder tends to make bread darker once baked. You can use baking powder alone if you don't want to or out of baking soda.
Vegan Cheddar - I used pre-shredded vegan cheddar from Daiya. Use any vegan version that you like.
Jalapeño - Use fresh, finely diced jalapeños for the best flavor. Remove all seeds and the pith before dicing.
Shallots - These are optional. I like slicing peeled shallots cross-sectionally and placing them at the bottom of the greased pan. I pour the batter over it before popping it in the oven. The shallots get caramelized in the oven and add a delicious flavor to the corn bread.
Salt
Sugar
Wet Ingredients
Plant Based Milk - I typically use soy(a) milk since I feel it is best suited for cooking and baking. You can also use oat milk.
Vegan Butter - Butter adds richness and makes the corn bread moist. Use any vegan butter of your choice. You can also substitute with an equivalent amount of neutral flavored cooking oil.
Apple Cider Vinegar - The apple cider vinegar is mixed with the plant based milk to create a quick vegan buttermilk.
How to make corn bread?
1. Keep aside two clean, dry bowls along with a whisk and a spatula. Prep all the ingredients and have them ready to go before starting.
2. In one of the bowls, add the corn meal and sift the AP flour. Add the salt, baking powder and baking soda. If the latter two ingredients are lumpy, you can use a sieve to sift them before adding to the other dry ingredients.
Keep aside some of the diced jalapeños and cheddar cheese for topping. Add the remaining amounts to the dry ingredients bowl. Mix well using a whisk and aside.
3. In the other bowl, add the melted vegan butter and sugar, Mix well until the sugar has melted. Now add the vegan buttermilk and mix again.
The buttermilk is made by mixing ACV and plant based milk together. Mix and keep aside for 5 minutes before using.
4. Now slowly add the dry ingredients in to the bowl with the wet ingredients. Gently mix until everything is combined without over mixing.
5. Add the sliced shallots(if using) to the greased bottom spreading it out evenly.
6. Pour the batter in to a 9x11 oven safe pan or 8 or 9 inch round cake pan.You can also use a cast iron pan for extra crispy edges. Top with the remaining chopped jalapeños and cheddar cheese and bake.
7. Once the bread is fully baked, remove from the oven and let it cool before serving.
Tips for making a great corn bread
Make it crispy - If you want to make the outer parts of the cornbread and the edges crispy, I highly recommend using a good cast iron pan to bake it. The cast iron gets really hot which works better in making it crispy.
Control the spice level - Jalapeños can get spicy with the seeds left in. If you are sensitive to heat, then feel free to remove all the seeds from the jalapeños before adding them in. Just leave the seeds in if you don't mind the heat.
Make it gluten-free - Replace the AP flour with a 1:1 replacement gluten- free flour. You might need to add a little bit more butter milk to hydrate it enough and the final product might also be slightly more crumbly.
Storage tips
You can store the corn bread in the refrigerator in an airtight container for up to 5 days. Warm the bread in the microwave oven to soften the butter before serving.
You can also freeze the bread tightly wrapped in a plastic wrap or foil before freezing.You can either thaw the corn bread for a few hours before reheating or heat it directly from the freezer.
Did you enjoy making this jalapeño and cheddar cornbread? Please take a minute to let us know how it went. You can leave a comment, feedback or any questions below. If you want to follow on social media, you can find us on Facebook, Pinterest and Instagram.
Other delicious sides to try
Butternut Squash Salad w Quinoa, Apples & Cranberries
Recipe
Jalapeno and Cheddar Cornbread
Equipment
- 1 9 x 11 oven safe pan or 9 inch cake pan
- 1 Flour Sifter
Ingredients
Dry Ingredients
- 1 cup Yellow Cornmeal
- 1 cup All Purpose flour sub with 1:1 gluten free flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Table/Kosher Salt
- 1 Jalapeno seeds removed and finely diced
- ½ cup Vegan Shredded Cheddar Cheese
- 2 medium Shallots peeled and sliced
Wet Ingredients
- 1 cup Plant Based Milk preferably soy or oat milk
- ⅓ cup Granulated Sugar
- ¼ cup Vegan Butter
- 1 teaspoon Apple Cider Vinegar
Instructions
- 1. Mix the milk and apple cider vinegar in a small bowl to prepare the buttermilk. Keep aside.
- Preheat the oven to 400 deg F. In a bowl, sift the all purpose flour, add the corn meal, salt, baking powder and baking soda. Whisk well to mix. Keeping aside some of the diced jalapeños and cheddar cheese for topping, add the remaining amounts in to the flour and mix well again.
- In a large bowl, add the melted butter and sugar. Mix well to ensure the sugar has melted. Now add the buttermilk and mix again thoroughly.
- Now slowly add the dry ingredients to the bowl containing the wet ingredients. Mix gently until just combined. Do not over mix.
- Grease a 9x11 oven safe pan and place the sliced shallots on the bottom. Pour the corn bread batter in to the pan. and spread it evenly. Top with the remaining jalapeño pieces and cheddar cheese. Bake in the oven for 20-25 minutes. Do the tooth pick test(see below) to ensure it is done.
- Serve warm. Place a pat of vegan butter and pour over some maple syrup on top if you choose.
Comments
No Comments