Made with a fiber-rich oat flour and cornmeal blend, unsweetened applesauce, and fresh jalapeño, this Jalapeño Cornbread is moist, flavorful, and satisfying with its slightly sweet and savory notes. It makes the perfect side to enjoy with your favorite savory pot of beans, soup, stew, or chili.
Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
1cupplant-based milk (unsweetened and unflavored)
2tbsporganic apple cider vinegar
¼cuporganic applesauce (unsweetened)
2tbspmaple syrup (or date paste, link in Chef’s Notes)
1cuporganic oat flour (or almond meal)
1cuporganic cornmeal
1tspbaking soda
1tspbaking powder
½tspsalt (optional)
1 ½cupsorganic corn (frozen or fresh)
3jalapeño (seeds removed and minced)
Directions
1
Preheat oven to 400 degrees F.
2
Add the milk and apple cider vinegar to a medium bowl and set aside.
3
Add the applesauce and maple syrup to a medium bowl, mix, and set aside.
4
In a large bowl, add the oat flour, cornmeal, baking powder, baking soda, and salt, if using. Mix together.
5
Add the applesauce and maple syrup and milk to the dry ingredients and mix well. Don’t overmix.
6
Fold in the corn and jalapeño.
7
Pour batter into a parchment-lined 8x8 or 9x13 (or similar) baking dish. Bake for 30 minutes or until a toothpick inserted in the center comes out dry.
Chef's Notes
Substitutions Instead of oat flour, use whole wheat flour.
Substitute red bell pepper or green bell pepper for the jalapeño.
Flour-free BLE-friends, we’re sorry that we don’t have a 100% flour-free version of this recipe.
Whole Food Sweetener Use date paste in place of maple syrup.
Storage Store Jalapeño Cornbread leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
1cupplant-based milk (unsweetened and unflavored)
2tbsporganic apple cider vinegar
¼cuporganic applesauce (unsweetened)
2tbspmaple syrup (or date paste, link in Chef’s Notes)
1cuporganic oat flour (or almond meal)
1cuporganic cornmeal
1tspbaking soda
1tspbaking powder
½tspsalt (optional)
1 ½cupsorganic corn (frozen or fresh)
3jalapeño (seeds removed and minced)
Directions
1
Preheat oven to 400 degrees F.
2
Add the milk and apple cider vinegar to a medium bowl and set aside.
3
Add the applesauce and maple syrup to a medium bowl, mix, and set aside.
4
In a large bowl, add the oat flour, cornmeal, baking powder, baking soda, and salt, if using. Mix together.
5
Add the applesauce and maple syrup and milk to the dry ingredients and mix well. Don’t overmix.
6
Fold in the corn and jalapeño.
7
Pour batter into a parchment-lined 8x8 or 9x13 (or similar) baking dish. Bake for 30 minutes or until a toothpick inserted in the center comes out dry.
