This easy vegan cornbread tastes just as delicious as a traditional recipe. Not only is the recipe vegan, but it's also an oil free batter and made with whole wheat flour! The results are a flavorful, moist cornbread that is ready in less than 30 minutes!
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Calories 265kcal
Ingredients
1 ½cupplant-based milksoy, almond or coconut, unsweetened and unflavored
2tablespoonsunsweetened applesaucecan use an equal amount of oil instead
2jalapeno peppersdeseeded and diced small, optional
½cupfrozen corn kernelsthawed, optional
Baking spray or oil for the pan
Instructions
Preheat the oven to 400 degrees F. If using a cast iron pan, place in the oven with 1- 2 teaspoons oil to preheat heat.
Combine the milk and vinegar in a bowl and let it sit while you combine the remaining ingredients. Add the 2 tablespoons of flax to ½ cup of water and let it sit for at least five minutes.
1 ½ cup plant-based milk, 1 tablespoon white vinegar, 2 tablespoons flax meal
Place the cornmeal, flour, sugar, salt and baking powder in a bowl. Add the jalapenos, corn kernels and applesauce. When ready add the flax egg and milk mixture.
1 ¼ cup cornmeal, 1 cup whole wheat flour, ¼ cup sugar, ½ teaspoon salt, 1 tablespoon baking powder, 2 tablespoons unsweetened applesauce, 2 jalapeno peppers, ½ cup frozen corn kernels
Mix to combine all the ingredients. Place the cornbread batter in an oiled 9 x 9 inch baking dish or equivalent.
Bake in an oven for 20 minutes or until a toothpick or fork comes out clean.
Remove from the oven. Serve up warm or room temperature.
Notes
Make Skillet Cornbread. I love to cook this vegan jalapeno cornbread recipe in a cast iron skillet. This adds a nice crispy crust the cornbread. If you don't have a skillet or prefer to keep it 100% oil free you can use a square pan that's sprayed with oil or baking spray.
Preheat Your Oven. A preheated oven ensures that the cornbread cooks quickly and also activates the baking powder quickly so you get enough rise in your cornbread.
Testing for Doneness. Use a toothpick, skewer or fork to test the cornbread for doneness in the middle of the pan. When the cornbread is ready, it should come out clean.
Chopping the Jalapeno. Cut up the jalapenos into small tiny diced pieces so it's evenly spread throughout the batter. Be sure to remove the seeds and membrane for less spiciness.