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Description
A spicy, moist cornbread made with jalapeños and no animal products. Perfect as a side dish or snack.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 cup sugar
- 1 tsp salt
- 1 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 2 tbsp maple syrup
- 2 jalapeños, finely chopped
Instructions
- Preheat the oven to 400°F (200°C). Grease a baking pan.
- Mix cornmeal, flour, baking powder, sugar, and salt in a bowl.
- In another bowl, whisk almond milk, vegetable oil, and maple syrup.
- Combine wet and dry ingredients. Stir in jalapeños.
- Pour batter into the pan. Bake for 20-25 minutes until golden.
- Let cool for 10 minutes before serving.
Notes
- For extra heat, leave jalapeño seeds in.
- Replace almond milk with any plant-based milk.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg