Vegan Maple Jalapeño Cornbread

Vegan Maple Jalapeño Cornbread

Delicious vegan cornbread muffins made with jalapeño that are ready in 20 minutes! They are 100% dairy-free, savory, and super simple to make!

Send some love to theveganandthechef.com where we found this recipe!

Ingredients

1 cup (240ml) almond milk
2 teaspoons apple cider vinegar or white vinegar
1 flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons warm water)
⅓ cup (80g) Earth Balance or butter melted
3 tablespoons maple syrup
2 tablespoons unsweetened apple sauce
1 teaspoon vanilla extract
⅓ cup (65g) sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1.5 cups (190g) white flour
1 cup (170g) corn meal
½ cup (70g) frozen corn kernels thawed
1 jalapeño seeded and minced

Steps

Step 1
Preheat the oven to 350F/180C and spray a muffin tray with cooking oil. Make sure you thoroughly coat each muffin holder.
Step 2
In a small bowl mix together the almond milk and the vinegar and set aside to let it curdle.
Step 3
In a different small bowl mix together the flax egg and set aside.
Step 4
In a Kitchen Aid, or large bowl with electric beaters, beat together all of the wet ingredients (milk through vanilla). Add in each dry ingredients (through corn meal), one at a time, beating well after each addition.
Step 5
Once the batter is well mixed, stir in the corn and jalapeño. Ladle the batter into the prepared muffin tin and bake for about 20 minutes or until a cake tester comes out clean.

Recipe tags: bread, cornbread, jalapeño, maple, muffins, vegan