If you only make one new thing for the rest of the summer, make sure it’s this Vegan Jalapeño Popper Cornbread! It is packed full of all the butteriness you love in a cornbread, but with an added punch of cheesy jalapeño flavour!
This recipe is one that surprised me most of all with how well it turned out. I had never tried cornbread until my wife Liv introduced me to one of her quick and easy cornbread recipes. I instantly fell in love with it, and I know you will too! Of course, you know I had to do my thing with it and add some heat into the mix. Pair this with a summer chilli or as a side dish at your next BBQ if you really want to impress friends and family with your kitchen skills!
The ultimate summertime dish!
I don’t know about you, but to me there is a short list of foods that make up the all-time best summer foods. For me, that list includes stuff like ice cream, strawberry shortcake, fire roasted weenies, s’mores and yes that’s right, cornbread! Cornbread seems like a bit of an outlier in this category because summer is usually synonymous with cold desserts or BBQ favourites. But i’ve been on somewhat of a southern cooking kick lately with the creation of one of my new favourite recipes for Vegan Hot Maple Ranch Nashville Chicken Sandwich.
There’s something about how well cornbread pairs with pretty much all summer foods that makes it perfect for this time of year. Not only that, this Vegan Jalapeño Popper Cornbread has just enough jalapeño to bring a little bit of heat, while contrasted by the smokiness of the vegan cheese. This is going to be your new favourite summer go-to!
How to make it…
It’s a lot easier than you think! Let me take you through just how quick and simple making something this Vegan Jalapeño Popper Cornbread is. And if you’re not in the mood for heat in your cornbread, try this maple brown sugar cornbread recipe for something a little sweeter!
All you need to do is grab a trusty old cast iron skillet. These are super versatile and perfect for either frying OR baking in the oven! We never bake a cornbread without one.
From there, all you want to do is mix your few wet ingredients and dry ingredients separately. There really aren’t that many steps to this and it’s very hard to mess up! Trust me, if I could do it, so can you!
All that’s left to do is add in your favourite vegan cheese and some diced up jalapeños, then pop it in the oven until the crust is perfectly golden brown. If you’re like me you’ll have added butter to the top within 5 seconds of taking it out of the oven and eaten it straight out of the skillet! But don’t worry, this recipe lasts for days and in my opinion is even better at room temp.
Make sure to try this recipe and leave a review with how much you enjoyed it! Looking forward to seeing all your creations! ENJOY!Print