Easy Vegan Jalapeño Cornbread
This easy vegan cornbread recipe is a little sweet, a little spicy, and completely delicious! The perfect pair for soups and chilis, Thanksgiving dinner, or even a delicious snack with a pat of dairy-free butter and drizzle of pure maple syrup.
Servings: 8 -10 slices
Calories: 198kcal
Ingredients
- 1 ½ cups medium-ground cornmeal fine-ground would also work
- ½ cup 1:1 gluten-free flour blend I like Bob's Red Mill
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsweetened dairy-free milk I used almond milk
- 1 tablespoon apple cider vinegar
- ¼ cup aquafaba liquid from a can of chickpeas
- ¼ cup pure maple syrup
- ½ cup fresh or frozen corn kernels
- 1 jalapeño ribs and seeds removed, diced
- 1 jalapeño sliced
Instructions
- Preheat oven to 400°F. Line a 9-inch round cake pan with parchment paper or gently spray with cooking spray.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk the milk, apple cider vinegar, aquafaba, and maple syrup.
- Mix the dry ingredients into the wet ingredients until just combined.
- Add in the corn and diced jalapeño and stir to combine.
- Pour into the prepared pan, top with jalapeño slices, and bake 25 to 30 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the pan on a cooling rack before cutting into slices.
Video
Notes
~ Choose a medium or fine ground cornmeal for a lighter cornbread that stays together well, yet still has a bit of a crumb. Choose a coarse ground cornmeal if you like a crunchier cornbread with a lot of texture.
~ Be sure to use a certified gluten-free cornmeal if you are allergic or sensitive to gluten.
~ Mix until combined well with no bits of flour remaining, but don't overmix!
~ Remove the ribs and seeds of the jalapeño if you don't like a lot of heat. If you love a good kick of heat, leave them in.
~ Bake until a toothpick inserted into the center comes out clean. There may be a few crumbs, but it shouldn't be "wet."
~ Let the cornbread cool in the pan before cutting into slices to ensure it holds together well.
Nutrition
Calories: 198kcal | Carbohydrates: 43g | Protein: 4g | Fat: 1g | Sodium: 426mg | Fiber: 6g | Sugar: 7g