What goes best with chili?! Cornbread!
Vegan Jalapeño Cornbread that is, and it just so happens to be gluten free too because we don’t need the inflammation, you know? Inflammatory ingredients like gluten are detrimental to our hormone health as well. Plus, it tastes amazing without it!
I’ve been testing out this recipe for a while and it’s finally perfect! Made with oat flour, cornmeal, organic sweet corn and fresh jalapeño, it’s the ultimate vegan comfort food. It’s lightly sweetened with coconut sugar too, and no flax eggs! I find flax can make bread gummy and I’m just not about that, especially for cornbread.
This would be amazing to serve on gameday too!!
The ingredients are minimal (only 8 or 9 depending if you use jalapeño or not) to keep it as simple as can be. I also tried to choose ingredients that you probably already have on hand because when you want to make a recipe AND you have all the ingredients, there is no better feeling.Print
The most deliciously simple and minimal ingredient recipe. Lightly sweetened with fresh corn and jalapeño, it makes the best companion to chili!
1 1/4 cup cornmeal
1 cup gluten free oat flour
1/4 cup coconut sugar (or cane sugar)
1 tablespoon baking powder
1/2 teaspoon sea salt
1 cup unsweetened almond milk
1/3 cup melted coconut oil
1 cup organic sweet corn
1 jalapeño, chopped (optional)
Preheat oven to 400 degrees F. Line a 8×8 square baking dish with parchment paper.
In a large bowl, combine all the dry ingredients – the cornmeal, oat flour, coconut sugar, baking powder and sea salt. Mixing in the almond milk and melted coconut oil. Then fold in the sweet corn and jalapeño. Don’t overmix!
Transfer to the baking dish and bake for 20-25 minutes, or until a toothpick comes out clean.
Keywords: vegan jalapeno cornbread, vegan gluten free cornbread, gluten free jalapeno cornbread, vegan gameday cornbread, healthy vegan cornbread