Go Back

Jalapeño Cornbread

Print Recipe
I grew up eating what I call the ‘original cornbread’ - it’s comprised mostly of cornmeal, which gives a nice bite.
Keyword cornbread, jalapeno

Ingredients

  • 2 cups coarse yellow cornmeal
  • 1.5 tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp maple syrup
  • 3 shallot, diced small
  • 5 garlic, diced
  • 1 anaheim pepper, chopped small *
  • 1 tbsp + ⅓ cup olive oil
  • 1 ripe banana
  • 2 jalapeños, diced small
  • 1 tbsp plant butter *
  • 1 cup plant milk *
  • 1 tbsp lemon juice
  • 2 tbsp ground flax
  • 6 tbsp water
  • ½ cup chickpea flour

Instructions

  • Make flax egg by combining ground flax and water - allow to sit for 5 minutes
  • Make buttermilk by combining plant milk and lemon juice - allow to sit until it curdles
  • Place seasoned cast iron skillet inside oven
  • Preheat oven to 430 degrees
  • In a large mixing bowl add cornmeal, chickpea flour, salt, baking powder, baking soda - stir to combine
  • In a large skillet on low heat, add 1 tbsp olive oil
  • Once the oil is warm, add shallot and anaheim pepper - saute for 4 minutes
  • Add in garlic and saute for 1 minute more
  • In a separate large mixing bowl add buttermilk, flax egg, maple,⅓ cup olive oil, banana - and give it all a good mix to combine (breaking up that banana)
  • Stir in pepper-shallot-garlic saute into wet ingredient bowl
  • Now you should have two bowls, one for wet ingredients and one for dry ingredients
  • Add your wet ingredients into your dry ingredients and mix - careful not to overmix
  • Stir in the diced jalapeños (2 stirs)
  • Carefully remove hot skillet from oven and melt plant butter onto base of skillet and on sides where the batter will rest
  • Add in your cornbread batter to the skillet, spreading evenly with a spatula
  • Top with sliced jalapeño for extra beauty
  • Bake 20 minutes until lightly golden *

Notes

You can use an alternative pepper like poblano, if you don’t have anaheim accessible.
I like miyokos butter, palm free!
I used unsweetened soymilk for this recipe.
Toothpick test the cornbread before removing from heat, to ensure the inner is baked all the way through. When your toothpick comes out dry - with no wet batter, it’s ready!