Jalapeno and Cheddar Cornbread
This vegan version of jalapeño and cheddar cornbread is fluffy, spicy, sweet and absolutely delicious! Make extra because this will run out soon :)
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.
Notes
Tooth pick test - Push a long enough clean and dry tooth pick or a skewer through the center of the cornbread when it's 19-20 minutes in. If the skewer comes out clean, the cornbread is ready. If you see any of the cornbread is stuck to the skewer, then it's still too wet and needs a further 3-4 more minutes in the oven.