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Jalapeño Cornbread (V/GF)

Using cornbread as bread for sandwiches or burgers is the best decision I’ve ever made. It adds so much flavor and excitement! I like using bbq smothered tempeh and cooked collard greens best for my cornbread sandwiches, but the bread makes a killer veggie burger too!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Bunny

Ingredients

  • 3 tbsp melted vegan butter ( I use Earth Balance)
  • 1/3 cup unsweetened applesauce
  • 1/4 cup raw honey (use maple syrup for strictly vegan cornbread)
  • 1/4 cup coconut sugar
  • 1 flax egg *see notes
  • 1 cup vegan buttermilk *see notes
  • 1 cup cornmeal
  • 1 cup gluten-free all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 jalapeños , stems and seeds removed and finely diced

Instructions

  1. Preheat oven to 375 degrees F. Grease an 8×8 baking dish, or preferably a biscuit pan, and set aside. 

  2. In a large bowl, whisk together melted vegan butter and applesauce. Add honey or maple syrup and coconut sugar then whisk to combine. Add flax-eggs and vegan buttermilk then whisk to combine.

  3. In a separate bowl, stir together cornmeal, flour, salt, and baking soda. Whisk to combine.

  4.  Add dry ingredients to wet ingredients and mix until fully combined. Then, add the jalapenos.

  5. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Recipe Notes

Notes: 

To make the flax-egg, mix together 1 tbsp ground flax seeds and 3 tbsp water. Let sit for 10 minutes before use.

To make vegan buttermilk, mix together 1 cup almond milk and 1 tbsp fresh lemon juice or apple cider vinegar. Let sit for 5-10 minutes before use.