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Sunday 28 October 2012

Vegan MoFo Day 28 - Jalapeno Cornbread

I had a few days off from posting because there's nothing more boring that a sick person babbling on about eating soup.  So yesterday I made some jalapeno & cheeze cornbread, it was pretty good warm out of the oven....

Even better when I made it into french toast and served with a scramble.  The scramble was really basic, all I put it in was a bit of turmeric for colour and then nooch and a bit of black salt, regular salt and some soya cream.  Yum.

Here's the recipe in case you fancy having a go too:

Jalapeno Cheddar Cornbread
1 cup cornmeal
1 cup of plain flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp paprika
1/4 tsp salt
1/2 cup sweetcorn kernels
1 loose cup vegan cheese of your choice (I used Cheezly soy free cheddar)
1 cup almond milk
1 tsp vinegar
1/4 cup rapeseed (canola) oil
Chopped Jalapenos from a jar (I used 5 or 6 rings finely chopped, but adjust it to your taste)

Preheat Oven to 180C/350F.

Mix dry ingredients in a bowl. Mix wet ingredients together, pour into dry and mix until just combined.  Pour into a loaf tin and bake for 25-30 minutes or until a skewer comes out clean.

Cool on a wire rack until cool enough to slice.



  1. Yum! Turning it into French toast is genius!

  2. I'm so glad you're feeling better and that you're back in the kitchen! The cornbread looks awesome, thanks for the recipe!

  3. Oh yum, now I want cornbread! Glad you're feeling better :)


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