Jalapeño Cornbread
User Reviews
5
Jalapeño Cornbread
Description
This Jalapeño Cornbread starts by making a plant-based buttermilk substitute from apple cider vinegar and plant milk, which reacts with baking soda to lighten the bread. Apple sauce, vegetable oil, and sugar add moisture and sweetness. The dry ingredients combine cornmeal, flour, salt, baking soda, and baking powder for texture and rise.
Sweet corn kernels contribute pop and sweetness, while the jalapeños add mild to moderate heat depending on quantity. Gently folding wet and dry mixtures avoids overmixing, which can cause a dense texture. The batter is baked in a 9x7-inch pan until a toothpick inserted comes out clean.
The resulting cornbread is moist with a slightly grainy texture typical of cornmeal breads, accented by the fresh jalapeños and sweet corn. It pairs well with chili, soups, or as a savory side for meals.
Practical tips stress careful mixing to prevent toughness, note the optional nature of corn kernels for texture variation, and recommend letting the cornbread cool before slicing to maintain structure and prevent crumbling.
Ingredients
- 1 ½ Tablespoons apple cider vinegar
- 1 cup plant-based milk plain
- ¼ cup apple sauce
- 2 tablespoons vegetable oil
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 can sweet corn drained
- 1 to 2 jalapeño diced (depending on spice preference
Instructions
- Preheat oven to 400 degrees F.
- Pour apple cider vinegar and the plant milk into a small bowl, whisk, and let sit for 10 minutes, or until it’s curdled.
- In a small bowl, mix together apple sauce, oil, and sugar.
- In a large bowl, mix together the flour, cornmeal, salt, baking soda, and baking powder.
- Add the apple sauce mixture to the plant-based milk and gently mix. Add to dry ingredients and combine. Don’t over-mix. Stir in sweet corn and jalapeño
- Pour into a 9x7 baking dish, garnish with more diced jalapeño, and bake for 30 minutes or until a toothpick comes out smoothly with no batter sticking to it.
Notes
- Mix wet ingredients into dry until just combined to prevent dry or dense texture.
- Corn kernels add sweetness and texture but are optional if preferred without them.
- Allow cornbread to cool at least 10 minutes before slicing to avoid crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 252mg | 11% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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