Vegan Cheddar Jalapeño Cornbread

Experience the vibrant flavors of Vegan Cheddar Jalapeño Cornbread, where the mild heat of jalapeños meets the creamy richness of vegan cheddar. This delightful cornbread offers a crumbly yet moist texture, making it an inviting choice for any meal. Whether enjoyed alone or as an accompaniment, its enticing aroma and taste appeal to both vegans and non-vegans. Easy to prepare, this recipe brings a new twist to classic cornbread, ensuring a flavorful addition to any occasion.

Ingredients

• 1 1/2 cup cornmeal
• 1 cup all-purpose flour
• 1 cup unsweetened almond milk
• 1/4 cup olive oil
• 1 cup vegan cheddar cheese, shredded
• 1/2 cup pickled jalapeños, chopped
• 1/4 cup maple syrup
• 1 tbsp baking powder
• 1 tsp salt

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish.
2. In a large bowl, mix the cornmeal, all-purpose flour, baking powder, and salt until well combined.
3. Add the almond milk, olive oil, maple syrup, shredded vegan cheddar, and chopped pickled jalapeños to the dry ingredients. Stir gently until just combined, ensuring not to overmix.
4. Pour the batter into the prepared baking dish and use a spatula to smooth the top evenly.
5. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cornbread to cool in the pan for at least 5 minutes before slicing and serving.

Keywords: Savory, Hearty, Quick, Side Dish, American

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