There are days when nothing tastes better than a thick slice of fluffy cornbread. I personally can’t get enough jalapeño cornbread; especially when paired with a good chili. Mmmmmmmmm. This particular recipe is pretty darn easy and not very time consuming. The best part is you can make the chilli while the bread is baking and it times out perfectly! I’ll have to post my super secret super quick and super easy vegan chilli recipe later. Oh! PS if you’re a big whimp and can’t handle the hot stuff just nix the jalapeños. (Totally not as good.)

So without further ado here is the best darn vegan jalapeño cornbread you will ever have. 
Ingredients 

1 flax egg

1 cup cornmeal

1 cup unbleached flour

1/4 tsp baking soda

3 tsp baking powder

2 tbls sugar

1/4 tsp salt

1 stick vegan butter

1 cup vegan buttermilk

1/4 cup of oil (I used vegetable)

1 1/2 jalapenos

1/2 can of corn
Directions

Set out the butter for a few hours so it is at room temperature, if you forget this step no worries. I’ve got a great trick! You can put the butter in the microwave for 10 seconds, flip it, and microwave for another 10 seconds. You want your butter to be soft but not melted.

Preheat the oven to 390F.

First we’ll make the buttermilk because it has to set. You can make vegan buttermilk with soy, almond, or cashew milk. I chose to use almond. Simply add 1 tablespoon of white vinegar to a cup of milk and let set for 5-10 minutes. (You could also use lime or lemon juice or apple cider vinegar instead of white vinegar.) 

Next prepare your flax egg. 

In a separate bowl combine dry ingredients. In another bowl combine your prepared flax egg, butter, buttermilk, and oil. Once those are mixed well add them to your dry ingredients and fold in the corn and jalapenos.

I used a round baking tin sprayed with olive oil for my cornbread. You could easily use a different dish if you prefer, just adjust your temperature/baking time accordingly. 

Pour the ingredients into your baking dish and bake for about 21-25 minutes or until edges start to turn golden.

Wait for the cornbread to completely cool before attempting to cut or remove from the pan. Then enjoy!

Ive of course included the printable version for y’all here. 

Vegan Jalapeno Cornbread

  • Servings: about 8
  • Difficulty: easy
  • Print

A spicy twist on traditional cornbread that will make your taste buds holler for more.

Ingredients

1 flax egg

1 cup cornmeal

1 cup unbleached flour

1/4 tsp baking soda

3 tsp baking powder

2 tbls sugar

1/4 tsp salt

1 stick vegan butter

1 cup vegan buttermilk

1/4 cup of oil (I used vegetable)

1 1/2 jalapenos

1/2 can of corn

 

 

 

Directions

Set out butter so it is at room temperature, if you forget this step then you can microwave for 10 seconds flip and microwave for another 10 seconds. You want your butter to be soft but not melted.

Preheat the oven to 390F. You will want to make the buttermilk first as it has to set. You can make vegan buttermilk with soy, almond, or cashew milk. I chose to use almond. Simply add 1 tablespoon of white vinegar to a cup of milk and let set for 5-10 minutes. (You could also use lime or lemon juice or apple cider vinegar instead of white vinegar.) Next prepare your flax egg. In a separate bowl combine dry ingredients. In another bowl combine your prepared flax egg, butter, buttermilk, and oil. Once those are mixed well add them to your dry ingredients and fold in the corn and jalapenos.

I used a round baking tin sprayed with olive oil for my cornbread. You could easily use a different dish if you prefer just adjust your temperature/baking time accordingly. Pour the ingredients into your baking dish and bake for about 21-25 minutes or until edges start to turn golden.


As always don’t forget to follow me here at The Girl and the Coconut and on instagram, snapchat, and twitter @girlndacoconut. Happy baking!