Vegan Jalapeño Cornbread Whole Grain Oil-Free
Flavorful and satisfying savory whole food plant-based cornbread studded with fresh jalapeños and corn kernels. High in fiber with no oil, butter or refined sweeteners. Pair it with a soup or salad for a well rounded light meal.
Equipment
- One 8 inch cake pan
- parchment paper liner
- medium to large mixing bowl½
- Cake Spatula
Ingredients
- 1 cup yellow cornmeal (fine or medium grind)
- 1 cup whole spelt flour (whole wheat flour is also ok)
- ½ cup almond flour
- 1 Tbsp ground flaxseed
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup plain unsweetened plant-based yogurt
- ⅓ cup apple sauce
- ¼ cup unsweetened plant milk
- kernels from 1 ear of corn, cooked* or raw (about 3/4 cup of kernels) (frozen corn is also ok)
- 1 jalapeño pepper, chopped (about 1/4 to 1/3 cup)
Instructions
- Line cake pan with parchment paper liner and preheat oven to 375℉
- In a medium to large mixing bowl, combine cornmeal, whole spelt flour, almond flour, ground flaxseed, baking powder, baking soda and salt.
- To the mix of dry ingredients in the bowl, add yogurt, apple sauce and plant milk. Mix with cake spatula until all ingredients are evenly distributed and dry ingredients have been completely moistened. The batter will be quite stiff.
- Fold in corn kernels and chopped jalapeños.
- Pour batter into parchment lined cake pan and bake for 20 minutes in preheated 375 ℉ oven. When cornbread is done it will be full set and golden on top.
- Cool and serve**
Notes
*I prefer using cooked fresh corn
**This cornbread is delicious when it's fresh out of the oven and warm, but I recommend at least some cooling in order to avoid having parts of it stick to the parchment paper
Tried this recipe? Let me know how it was!