Description
This Vegan Jalapeño Popper Cornbread is packed full of all the butter flavour you love in a cornbread, but with an added punch of cheesy jalapeño!
Ingredients
- 1 cup non-dairy milk + 1 tbsp vinegar or lemon juice
- 1 cup cornmeal
- 1 cup all purpose flour (or buckwheat flour if you’re gluten-free)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1 jalapeno diced
- 1/2 cup melted vegan butter
- 1 1/2 cups shredded vegan cheese
Instructions
- Stir together the non-dairy milk and vinegar. Set aside.
- In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, sugar and salt. Whisk until combined.
- Add melted vegan butter, and non-dairy milk mixture. Stir until it becomes a batter.
- Add diced jalapeño and shredded vegan cheese into batter, stir until just combined.
- Pour into prepared skillet or pan. Bake for 16-18 minutes (for cast iron skillet) or 18-20 mins (for baking dish) until golden on top. Remove from oven and allow to cool slightly, then slice and enjoy with extra vegan butter.
- Prep Time: 10
- Cook Time: 20