Jalapeno Cornbread | VEGAN recipe

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can be a more budget-friendly option.

Chop one fresh jalapeno, keeping the seeds and inner membrane.

Prepare a flax egg by mixing one tablespoon of ground flax meal with three tablespoons of water and refrigerate for 5-10 minutes.

In a bowl, combine one cup of polenta, one cup of all-purpose flour, half a teaspoon of salt, one and a half teaspoons of baking powder, and half a teaspoon of baking soda. Whisk together.

Add the chopped jalapenos to the dry ingredients.

In another bowl, mix three-fourths of a cup of plant milk with two tablespoons of maple syrup.

Add the thickened flax egg to the wet mixture and combine.

Pour the wet ingredients into the dry ingredients and whisk until combined, adding an additional quarter cup of plant milk if needed for consistency.

Grease an 8-inch square baking dish with oil.

Pour the cornbread mixture into the baking dish and spread evenly.

Preheat the oven to 180 degrees Celsius (approximately 350 degrees Fahrenheit).

Bake for about 20 minutes or until a toothpick comes out clean.

Let the cornbread cool slightly before cutting into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens