Ingredients
– 1 cup cornmeal
– 1 cup plus 1 tablespoon all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon sea salt
– ¼ teaspoon baking soda
– 1 cup almond milk (or any plain unsweetened milk such as soy or cow’s milk)
– 1 large egg
– ¼ cup maple syrup (can be substituted with honey)
– ¼ cup extra-virgin olive oil or any neutral oil (such as avocado oil)
– 4 chopped scallions, with some reserved for topping
– ¾ cup seeded and diced jalapeño peppers (about 2 to 3 peppers), with some reserved for topping
– ¾ cup shredded cheddar cheese
– 1 tablespoon butter for greasing the pan
– Honey butter for serving
– flax or chia seed mixture
– plant-based milk and butter alternatives
– gluten-free flour blend
– applesauce
Instructions
1-Preheat the oven to 350°F (175°C) and place a 10-inch cast-iron skillet inside to heat up. This helps create a nice, crispy edge.
2-In a large bowl, mix together the cornmeal, flour, baking powder, salt, and baking soda until they’re well combined.
3-In another bowl, whisk the almond milk, egg, maple syrup, and oil until smooth and blended.
4-Pour the wet mixture into the dry ingredients and stir just until everything comes together don’t overmix to keep it fluffy.
5-Fold in the chopped scallions, jalapenos, and shredded cheddar cheese for that extra flavor boost.
6-Carefully take the hot skillet out of the oven, grease it with the butter, then pour in the batter. Sprinkle the reserved scallions and jalapenos on top for a pretty finish.
7-Bake for 20 to 24 minutes until the edges turn golden brown and a toothpick stuck in the center comes out clean. Let it cool for about 20 minutes before you slice it up.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 For a milder spice level, remove all seeds and membranes from the jalapeños, or reduce the amount to 1-2 peppers instead of 2-3
🧊 Let the cornbread cool for at least 20 minutes before slicing – this allows the structure to set and prevents it from falling apart
🧊 Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to one month and reheat in the microwave for 30 seconds
- Prep Time: 15 minutes
- Cook Time: 20-24 minutes
- Category: Bread/Side Dish
- Method: Baking
- Cuisine: American/Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/12 of cornbread)
- Calories: 220
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg