Cornbread with Jalapeños

This cornbread with jalapeños is a spicy twist on a classic American BBQ side, perfect for adding a kick to your meal. It’s fluffy, flavorful, and completely vegan, making it a delightful addition to any gathering.

Ingredients

• cornmeal - 1 cup
• all-purpose flour - 1/2 cup
• baking powder - 1 tablespoon
• sugar - 1 tablespoon
• salt - 1/2 teaspoon
• non-dairy milk - 1 cup
• olive oil - 1/4 cup
• jalapeño pepper - 1 medium, diced
• fresh corn kernels - 1/2 cup (or canned, drained)
• chopped cilantro - 2 tablespoons (optional)

Steps

1. Preheat your oven to 200°C (400°F) and grease an 8-inch square baking dish.
2. In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, sugar, and salt.
3. In a separate bowl, whisk together the non-dairy milk and olive oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the diced jalapeño, corn kernels, and chopped cilantro if using.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool for a few minutes before slicing and serving warm.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 41 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• High in fiber, which aids digestion.
• Contains antioxidants from jalapeños, which may boost metabolic health.

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