1¼ cups cornmeal
1 cup all-purpose flour*
1 cup plant based milk
½ cup organic white sugar*
5 tbsp vegan butter, melted
1 tbsp baking powder
½ tsp salt
½ cup vegan cheddar (optional)
½ cup diced jalapeños, deseeded and deveined (optional)
extra virgin olive oil for greasing
*for GF use oat flour or GF all-purpose flour
*or white sugar made without bone char
1. Preheat your oven to 400°F (200°C). Ensure the oven rack is positioned in the middle for even baking.
2. In a large mixing bowl, combine the cornmeal, all-purpose flour, plant-based milk, organic white sugar, melted vegan butter, and salt.
3. Gently mix the ingredients until they are just combined. Be careful not to overmix, as this could result in a tougher cornbread. A few lumps are perfectly fine.
4. Add in the vegan cheddar cheese and finely diced jalapeños. Gently fold them into the mixture until evenly distributed, taking care not to overmix.
5. Lightly grease an 8x8 inch baking dish with extra virgin olive oil, ensuring all sides are coated to prevent sticking.
6. Pour the prepared cornbread mixture into the greased baking dish, spreading it out evenly with a spatula.
7. Place the baking dish in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
8. Optionally, after removing the cornbread from the oven, spread about 2 tablespoons of vegan butter on top. Allow it to melt and soak into the warm cornbread.
9. Let the cornbread rest for 15 minutes. This allows it to firm up a bit and become easier to cut into squares.
10. After resting, cut the cornbread into 9-16 equal squares using a sharp knife.
11. Serve your Vegan Jalapeño Cheddar Cornbread warm and enjoy!
This delightful cornbread pairs well with soups, stews, or as a standalone snack. The combination of cheddar and jalapeños adds a burst of flavor and a touch of heat to this classic favorite.