Skillet Jalapeño Cornbread (Vegan Recipe)

Corn bread with jalapenos cut into pie slices inside a cast iron skillet.

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Skillet Jalapeño Cornbread (Vegan Recipe)

Easy recipe for Vegan Skillet Cornbread with Jalapeños. You'll love this moist and fluffy cornbread with crisp edges and top....takes just a couple minutes to mix up the simple, wholesome ingredients and then into the oven it goes.

Prep Time5

Cook Time20

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 251kcal

Author: Debra Klein

Equipment

Ingredients

2 tablespoon olive oil
1 cup cornmeal
1 cup flour
1 tablespoon ground flax
1 teaspoon baking soda
1 teaspoon baking powder
1 cup almond milk
½ cup maple syrup
2 tablespoon drippy tahini
2 jalapeno membranes and seeds removed, small dice

Instructions

Pour 2 tablespoons olive oil into 8" cast iron skillet. Tip pan to evenly coat sides and bottom with oil. Turn oven on to preheat to 425 degrees and heat oil while you prepare cornbread batter.
Measure into a medium sized bowl: cornmeal, flour, flax, baking soda and baking powder. Stir dry ingredients together.
Use medium bowl, or 2 cup pyrex measuring cup to hold maple syrup, tahini and plant milk. Mix well.
Pour liquid ingredients into the dry and mix until just incorporated, making sure to bring up any flour from the bottom of the bowl.
Trim jalapeno, removing stem, seeds and membranes. For a spicer Mexican style cornbread, leave some of the seeds in. Cut into strips lengthwise and then cut across for small dice. Stir jalapenos into the cornbread batter.
Carefully remove cast iron from oven...the oil will be super hot. Pour batter into the pan. It should sizzle and start to crust up along the edges.
OPTIONAL: Sprinkle coarse salt (or Maldon flakey salt) on top of batter.
Bake in oven for 20 minutes. It will turn golden on top and a toothpick inserted into center will come out clean.
Cool in pan. Cut into 8 slices and serve warm or at room temperature. For best results, wait at least 10 minutes before cutting.

Notes

Flour: any all purpose flour will work well, including gluten-free or whole wheat. Use what you have or what you know works well for you and your dietary needs.

Vegan cornbread batter: Letting the batter sit for the couple minutes it takes for you to dice the jalapenos will allow the flax to gel with the wet ingredients and help the cornbread hold together. It is not necessary to make a "flax egg" separately though.

Salt: I like to use a pinch of Maldon Flakey Salt on top of the cornbread. Skip this if you are on a low sodium diet. Otherwise, it's a nice addition to the sweet/savory/spicy profile to balance things out, and I prefer it to mixing salt into the batter. The salt gives off a "butter" vibe even though this cornbread recipe is dairy-free.

For Spicy Mexican Cornbread: stir in 3 thinly sliced scallions when adding the jalapenos, an some finely chopped cilantro. You can also add a pinch of cayenne or ¼ teaspoon crushed red pepper to the batter, and leave in some of the jalapeno seeds.

Nutrition