Refrigerate: This vegan jalapeño cornbread will keep well on the countertop for about 48 hours or in the fridge for 3 - 5 days in an airtight container.įreeze: You can freeze leftover cornbread wrapped in plastic in an airtight container for up to 3 months. If you love cornbread, you have to try my vegan corn casserole! It's perfect for a Thanksgiving or Christmas side dish! If you want a great appetizer, you can turn this jalapeno cornbread into spicy vegan corndog bites too! □ Storage and reheating Swap out the oil in the recipe for equal amounts of unsweetened apple sauce and bake your cornbread on a parchment-lined baking pan to avoid sticking. Tip - if you add a little more sugar to the cornbread it will also balance out the spice and make it less spicy. You can also reduce the number of jalapenos that you add. If you want the cornbread to be less spicy, be sure to remove all of the seeds from the jalapenos. Serve with a pat of vegan butter on top and eat it with a bowl of chili or your favorite vegan soup like vegan cream of celery, cream of broccoli, vegan minestrone soup, or vegan beef stew. Step 8 - Let it cool for about 15 minutes before slicing. (Turn to broil for the last 2-3 minutes to brown the top if desired). The top will turn golden and start to crack a little when it's done. Step 7 - Bake at 400° F for about 30-35 minutes. (Use an 8 X 8-inch pan for thick slices or a 9 X13 inch for thinner pieces.) Then sprinkle the top with the reserved jalapeno pieces and sliced green onions. Step 6 - Pour the batter into the bottom of a parchment-lined casserole dish or an oiled 10 or 12” iron skillet or baking pan. Toss in 1 cup of vegan cheddar cheese and mix again until combined. Step 5 - Sprinkle in the jalapeño slices and green onions (saving about 1 tablespoon of each to sprinkle on top). Step 4 - Add the wet ingredients to the mixing bowl and stir with a whisk until just combined. Step 3 - Add the dry ingredients (cornmeal, flour, baking powder, sugar, and salt) to a large mixing bowl and give them a stir. (I like to leave the seeds on the peppers for a spicier cornbread, but you can cut the jalapeño into slices and scrape off the seeds if you don't want it as spicy.) Step 2 - Slice 1/3 cup of green onions and dice 1/2 cup jalapeño peppers into small pieces and set aside. Step 1 - Preheat your oven to 400° F (204° C). Parchment Paper - (optional) to line the baking dish and make clean-up easier. (This is my preferred method since it gives delicious golden brown crispy edges.)Ī Baking Dish - you can use an 8 X 8-inch or 9 X 13-inch baking pan, a cast-iron skillet, or even a muffin tin if you want to make vegan corn muffins. Iron Skillet - if you want to make skillet cornbread. You can also swap this for 1/3 cup of nutritional yeast for an umami flavor. You can use any shredded vegan cheese that you want, but I like vegan cheddar cheese. Vegan Cheese - optional but recommended for cheesy cornbread.You can also swap them out for chopped fresh cilantro if desired. Green Onion - optional for flavor and color. Take out the seed for a less spicy cornbread. Jalapeno Peppers - you will need about 3-4 jalapenos depending on how spicy you want the cornbread.See the directions below for an oil-free cornbread. Oil - for a moist cornbread. I usually use light olive oil, but you can use any neutral flavored oil that you want like canola oil or refined coconut oil. Extra virgin olive oil has too strong of a flavor for this bread.If you don't have plant-based milk, you can swap it out with additional water and it will still work great. I usually use soy milk, almond milk, or oat milk, but you can use any non-dairy milk that you want. Plant-Based Milk - for moisture or flavor.Water - for the right amount of moisture.Baking Powder - to make the cornbread rise.You can use maple syrup, coconut sugar, brown sugar, or any sweetener that you wish. Sugar - for a little sweetness. Feel free to omit or adjust to your taste.Flour - any all-purpose flour will work. You can also use any grain-based gluten-free flour mix. Don't use almond flour or other nut-based flour.Use medium ground cornmeal for the perfect cornbread with the best texture.
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