I’m a little late in sharing some goodies I made for Thanksgiving, but I’m right on time for American Thanksgiving, right? This cornbread was the perfect holiday meal accessory.
I don’t eat vegan cheese very often, but I decided to try it out in my baking. It turned out creamy and tasty in this spicy cornbread. This isn’t your traditional cornbread, but I still have several jalapeño peppers in my freezer from this summer’s bounty, so I decided, why not change things up. We love spice in my house, but the amount used here is not too spicy. You can add a little more if you’d like, but I wouldn’t reduce.
Cheesy Jalapeño Cornbread Recipe (adapted from Babycakes)
Makes 1 8″ loaf
- 2/3 cup rice milk or almond milk
- 1 tablespoon apple cider vinegar
- 3/4 cup gluten-free all-purpose baking flour
- 3/4 cup organic cornmeal
- 1/4 cup organic corn flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1/2 cup coconut oil
- 1/4 cup pure maple syrup
- 1/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1/4 cup jalapeños, seeded and diced
- 2/3 cup diced vegan cheddar cheese
- Preheat the oven to 325°F. Lightly grease an 8 x 4 x 3″ loaf pan with coconut oil.
- Pour the rice milk and apple cider vinegar into a small bowl. Do not stir, just set aside to develop a ‘buttermilk’.
- In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum, and salt.
- Add the oil, maple syrup, applesauce, and vanilla to the dry ingredients. Stir until well combined.
- Pour the ‘buttermilk’ into the batter and mix gently until all ingredients are combined and a slightly grainy batter is formed.
- Using a silicone spatula, fold in the jalapeños and cheese until evenly distributed.
- Pour the batter into the greased pan and bake on the center rack for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let stand in the pan for 20 minutes. Gently remove from pan and cut into approximately 10 slices.
- Can store for up to 3 days in an airtight container.