Description
A spicy and savory vegan cornbread with jalapeños for a kick.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 2 jalapeños, diced
Instructions
- Preheat oven to 375°F (190°C). Grease a baking pan.
- Mix cornmeal, flour, baking powder, and salt in a bowl.
- Add almond milk, maple syrup, and vegetable oil. Stir until combined.
- Fold in diced jalapeños.
- Pour batter into the pan and bake for 20-25 minutes.
- Let cool before slicing.
Notes
- Adjust jalapeño quantity for preferred spice level.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American