-
15
minPrep Time -
20
minCook Time -
35
minReady in -
perYield -
200
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Bread
- Allergens:corn,wheat
- Seasons:summer,fall
- Cuisines:
- Courses:snacks,bread,dinner
Recipe Description
Kick up your cornbread with fresh jalapeños for a spicy twist on the classic comfort food. This vegan recipe brings the heat and flavor in every bite.
Ingredients
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 jalapeño peppers, diced
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
Steps:
- Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.
- Combine almond milk with apple cider vinegar and set aside to curdle.
- In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
- Stir in the diced jalapeños, applesauce, vegetable oil, and the almond milk mixture until well combined.
- Pour the batter into the prepared pan and spread evenly.
- Allow to cool for a few minutes before slicing and serving.
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