Indulge your taste buds in a symphony of flavors with our Vegan Skillet Jalapeño Cornbread. This delightful creation marries the sweet essence of cornmeal with the subtle heat of jalapeños, creating a perfect balance of spicy and sweet in every bite. The use of plant-based ingredients transforms this classic comfort food into a cruelty-free delight that’s not only delicious but also easy on the conscience.
This cornbread, baked to perfection in a cast-iron skillet, boasts a golden-brown crust and a moist, tender interior. The addition of corn kernels adds a delightful burst of sweetness, while the jalapeños provide a zesty kick, making it a show-stopping side dish for any occasion.
Vegan Skillet Jalapeño Cornbread
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk (or any non-dairy milk of your choice)
- 1/4 cup maple syrup or agave nectar
- 1/4 cup melted coconut oil or vegetable oil
- 1 tablespoon apple cider vinegar
- 1 cup corn kernels (optional: fresh, frozen, or canned)
- 2-3 jalapeños, seeds removed and finely chopped
- 1/2 cup vegan shredded cheese (optional, for topping)
Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Prepare Skillet:
- Grease a 10-inch cast-iron skillet or any oven-safe skillet with a bit of oil.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, mix together the almond milk, maple syrup or agave nectar, melted coconut oil, and apple cider vinegar.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Add Corn and Jalapeños:
- Gently fold in the corn kernels (optional) and chopped jalapeños until evenly distributed throughout the batter.
- Pour Batter into Skillet:
- Pour the batter into the prepared skillet, spreading it evenly.
- Bake:
- Place the skillet in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Optional Cheese Topping:
- If using vegan shredded cheese, sprinkle it over the top of the cornbread during the last 5-10 minutes of baking until it melts and becomes golden.
- Cool and Serve:
- Allow the cornbread to cool for a few minutes before slicing. Serve warm and enjoy!
This Vegan Skillet Jalapeño Cornbread is a flavorful and slightly spicy twist on a classic favorite. Perfect as a side dish or as a standalone treat.
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