Vegan Cornbread With Jalapeños (Gluten-Free & Oil-Free)

This weekend I threw together this Vegan Cornbread with Jalapeños from my balcony garden. This summer I decided to grow Jalapeños in my garden. I do not usually use Jalapeños and thought it would be fun to grow them and use them more. I am not into spicey food, but don't mind a mild kick of spice. I also like the flavor of Jalapeños.

On my social media platforms, I asked for suggestions on what to make with them. One suggestion was cornbread. I looked through my cupboards and had all the ingredients to make it. This was my first time making vegan cornbread like this. I usually make corn muffins and use ground flax seed for the egg substitute. I saw a non-vegan recipe and veganized it using what I had on hand. It came out pretty good and my non-vegan husband enjoyed it!

I like to make things gluten-free when possible. I can eat gluten, but notice I feel better when I minimize consumption. I like to use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. The applesauce replaces the oil. I try to reduce oil consumption as much as possible. Since cooking a lot of whole-food plant-based dishes, I have learned you can cook delicious food without it! The chia seeds replace the eggs. I usually use ground flax seeds mixed with water as an egg-substitute. I was out of ground flax seeds, but did have chia. It worked well. The Nutritional yeast adds flavor and B vitamins.

Vegan Gluten-Free & Oil-Free Cornbread With Jalapeños

• 1 1/2 cups  gluten-free 1-to-1 Baking Flour (I used Bob's Red Mill)

• 1 1/4 cups of cornmeal

• 2 tsp baking powder

• 1/4 cup nutritional yeast

• 2 tbsp maple syrup

• 1 1/4 cups of plant milk of choice or water

• Chia seed egg-substitute = to 2 eggs (2 tbsp of chia mixed with 5 tbsp water. Let the mixture sit for 5 minutes before using.)

• 1/3 cup of applesauce

• 1/2 cup of frozen corn

• 2 fresh Jalapeños chopped 

• salt and pepper to taste

-Preheat the oven to 375F. Line an 8x8 baking pan with parchment paper and set aside.

-In a bowl combine the flour, cornmeal, nutritional yeast, and baking powder.

-Add the plant milk or water, chia egg, applesauce and mix everything together.

-Add the frozen corn and chopped Jalapeños, mixing in everything together.

-Pour the mixture into the pan and bake for about 30 minutes.

Notes:

Store in the fridge for 3-5 days. Heat up leftovers and serve warm.

Next time I am going to add scallions and shredded vegan cheddar cheese. Adding the vegan cheese will not make this an oil-free recipe. Feel free to experiment and mix in your own flavor combinations.

I have more jalapeños to use up. I might pickle them or try veganized jalapeños poppers. I will share what I end up making. What is a recipe you would like to see me veganize in the future? Let me know in the comments.