Vegan Jalapeño Cheddar Corn Bread

We made this plant-based vegan corn bread to accompany a warm bowl of chili, and it was really good. Especially with vegan butter melted on each slice. This recipe uses vegan buttermilk, to enhance the flavour, and nutritional yeast to increase the cheesiness. You can make it in any oven safe dish, doesn’t have to be round. And you can omit the vegan cheddar cheese and jalapeños, for a more traditional plant-based corn bread. You can make this recipe gluten-free by substituting with GF flour and using 1 tsp of xanthan gum as a binder, it may be a little crumbly though.

INGREDIENTS:

2 flax eggs (2 tbsp ground flax seed + 6 tbsp water)

1 cup unsweetened plant milk (soy, almond, coconut, oat, etc.)

1 tsp apple cider vinegar (can also use coconut vinegar, white vinegar or lemon juice)

1 cup all-purpose flour

1 cup cornmeal

1 tbsp baking powder

2 tbsp nutritional yeast

1/4 cup cane sugar

1/2 tsp salt

1/4 cup vegan butter, melted

1 jalapeño, chopped small with seeds removed (include half of the seeds if you want it spicy)

Small handful of shredded vegan cheddar cheese

METHOD:

1 - Grease a 8 x 8 inch baking pan (round or square) with vegan butter. Heat oven to 400º F.

2 - Combine flaxseed and water in a small bowl using a small whisk, or a fork. Let sit a few minutes and stir, repeat until thickened (5 - 10 mins). While waiting, combine the milk with vinegar in different container - I like to use my large glass measuring cup for this. Stir, and let sit 5 - 10 minutes. It will curdle a bit and this is ok, you’re creating vegan buttermilk and It will add to the flavour.

3 - In a medium bowl, combine dry ingredients: flour, cornmeal, baking powder, nutritional yeast, salt, sugar and chopped jalapeños.

4 - Add melted butter, flax eggs, and vegan buttermilk to the dry ingredients and sir until well combined.

5 - Pour mixture into greased pan, smoothing the top with a spatula. Bake for 25 - 30 minutes. Once done remove from oven. Top with small handful of shredded vegan cheddar cheese and place back in oven for 3 - 5 minutes on Broil. Remove, let cool. Best enjoyed with some vegan butter spread on each slice.

Makes: 1 loaf, 6 - 8 side servings

Prep time: 10 - 15 minutes

Cook time: 25 - 30 minutes

Store leftovers: Air-tight container, or wrapped to seal

Lasts: 4 - 6 days