Prepare to revolutionize your bread game with the most mouthwatering, flavor-packed vegan cornbread you've ever tasted! This isn't just another boring side dish - this is a skillet-baked masterpiece that will have your taste buds dancing and your dinner guests begging for the recipe. Imagine a perfectly golden, slightly spicy cornbread with a crispy exterior and a tender, moist interior that's completely plant-based and bursting with jalapeño excitement!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk
- 1/4 cup maple syrup
- 1 jalapeno, diced
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F (218°C). Place a 10-inch cast-iron skillet in the oven to heat while preparing the batter.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Whisk together until well mixed and no lumps remain.
- In a separate bowl, mix the almond milk, maple syrup, and olive oil. Whisk until thoroughly combined.
- Finely dice the jalapeno, removing seeds for less heat if desired. Reserve a few pieces for topping.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix. Fold in most of the diced jalapenos.
- Carefully remove the hot skillet from the oven and lightly coat with additional olive oil to prevent sticking.
- Pour the cornbread batter into the hot skillet, spreading evenly. Sprinkle the reserved jalapeno pieces on top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the skillet for 10 minutes before slicing and serving.
- Serve warm, optionally with vegan butter or additional maple syrup on the side.
Tips
- Use a hot cast-iron skillet for that incredible crispy bottom and authentic rustic texture. Preheating the skillet is crucial for achieving a beautiful golden crust.
- Don't overmix the batter! Stir just until the ingredients are combined to keep the cornbread tender and light.
- For those who love heat, keep the jalapeño seeds. For a milder version, remove them completely.
- Make sure your baking powder is fresh to ensure the cornbread rises properly and has a light, fluffy texture.
- Let the cornbread rest in the skillet for 10 minutes after baking to help it set and make slicing easier.
- Serve warm for the best flavor and texture - this cornbread is absolutely divine straight from the oven!
- Store any leftovers in an airtight container and reheat in the oven or skillet to maintain that crispy exterior.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 38g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
