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