Jalapeño Cornbread with sautéed jalapeño and onion adapted from the Veganomicon. This plant-based cornbread is delicious and super easy to make. Perfect for potlucks or pairing with one of our chili recipes! This recipe calls for baking the bread in an oven-safe skillet or a 9 x 13-inch baking dish.
Time: 40 minutes Serves: 6-8
- 2 cups plain oat milk
- 2 tsp apple cider vinegar
- 1/3 cup canola oil, plus extra for sautéeing
- 1 cup flour
- 2 cups yellow cornmeal
- 1/2 tsp salt, plus extra
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp ground cumin
- 3 jalapeños, seeded & thinly sliced
- 1/2 yellow onion, thinly sliced
- 1/2 lime juice
- Preheat the oven to 350ºF and prepare your vegetables.
- In a measuring cup, combine the oatmilk and apple cider vinegar and allow it to sit and curdle.
- Then in a large mixing bowl, sift together the dry ingredients.
- Create a well in the center and pour in the milk and oil.
- Mix until thoroughly combined and set aside. The batter will be slightly thick, but workable.
- In a large skillet, set heat to medium-high and heat some oil.
- Sauté the onion and jalapeño for about 5 minutes.
- Remove the onion and jalapeño from the skillet, and transfer to a bowl.
- Turn the heat off but do not wipe the skillet.
- Pour the batter directly into the skillet and scatter the onion and jalapeño on top.
- Quickly place in the oven and bake for about 30-32 minutes. The bread will be fully baked when poked with a toothpick and it comes out clean.
- Serve and enjoy!
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