There’s no better companion to cool-weather soups, stews, and chili than cornbread — and better yet, vegan jalapeño cornbread. Jalapeño peppers and nondairy cheese give this pan bread a great texture and a major yum factor.
The jalapeños mellow: Don’t be afraid to be generous with the jalapeños — they become a lot milder in the baked bread. But if you’re reluctant to use fresh chiles, you have the option of using canned mild chiles.
As for the vegan cheese shreds, any variety will do, but I like sticking with the theme and using pepper jack. Cheddar works well, too.
Since cornbread is only as good as it is fresh, see the suggestion following the recipe box for an easy way to turn leftovers into a delicious skillet stuffing.
This can be used as a side dish for next nights meal, or even as an offbeat topping for soups and stews.
Serve this delicious jalapeño cornbread with:
- 1 cup cornmeal, preferably stone ground
- 1 cup whole wheat pastry flour or spelt flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup applesauce
- 1/4 cup olive oil or safflower oil
- 1/3 cup plain unsweetened nondairy milk, or as needed
- 1 to 2 jalapeño peppers, seeded and minced (see Note)
- 1 cup vegan cheese shreds, any variety, optional
- Preheat the oven to 400º F.
- Combine the first 5 (dry) ingredients in a mixing bowl and stir together.
- Make a well in the center of the dry ingredients. Pour in the applesauce, oil, and nondairy milk. Stir until well combined, adding more nondairy milk if needed to moisten everything and make a smooth batter. It should be a stiff batter, though, otherwise it won’t bake through.
- Stir in the jalapeños and vegan cheese shreds.
- Pour the batter into an oiled 9- by 9-inch baking pan and pat in. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center tests clean. Let cool slightly, then cut into 9 or 12 squares to serve.
- Note: Jalapeños are quite spicy when uncooked, but they mellow out surprisingly when baked into this cornbread. Still, if you’re leery, use a 4-ounce can mild green chilies.
Jalapeños are quite spicy when uncooked, but they mellow out surprisingly when baked into this cornbread. Still, if you’re reluctant to use fresh chiles, use a 4-ounce can mild green chilies.
Amount Per Serving: Calories: 247Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 425mgCarbohydrates: 35gFiber: 3gSugar: 5gProtein: 7g
Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.
Leftover cornbread skillet stuffing
1 Heat a small amount of olive oil in a medium skillet. Sauté a chopped onion and two diced celery stalks until lightly browned. Crumble leftover cornbread (I usually use a third to a half pan of cornbread) into the skillet. Drizzle in from 1/2 to 1 cup of vegetable stock or water, just enough to moisten the crumbs without making them mushy.
2 Sprinkle in 2 teaspoons of salt-free seasoning blend or any other kind of seasoning you enjoy, then stir in about 1/4 cup chopped fresh parsley and if you’d like, a couple of thinly sliced scallions and a cup of corn kernels.
3 Cook over medium-high heat, stirring frequently, until the mixture is touched with golden brown here and there. Season with salt and pepper. You can even serve this over leftover soup or chili as a try tasty topping.
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