Cheesy Jalapeño Cornbread (Gluten-Free & Vegan)

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.

IMG_0630-2

Cheesy Jalapeño Cornbread Recipe (adapted from Babycakes)

Makes 1 8″ loaf

Ingredients:

  • 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

IMG_0590-2

Directions:

  • 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.
  • Enjoy!

IMG_0602-2

IMG_0616-2

19 thoughts on “Cheesy Jalapeño Cornbread (Gluten-Free & Vegan)

  1. Yes – you are right on time for American Thanksgiving Sophia, and I’m trying to figure out what I’m gonna cook. I didn’t think I was going to have anyone over for Thanksgiving this year, but my sister invited herself over and then I invited a friend and a neighbor. None of the people coming to my Thanksgiving are vegan, so I’m feeling some pressure to make things special. This cornbread looks great except that I’m not a fan of spicy food. I could tone it down I suppose. Hope you’re having a great week! Celeste 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s