VEGAN Jalapeño CORNBREAD
The best recipe for cornbread! It is perfectly moist, very easy to make - you will only need one bowl and so delicious. If you want to find out how to make cornbread that is vegan, scroll down.
Cornbread is a great thing - it is easy and very quick to make and you can have it with chili (which is delicious), with soups or you can turn it into a delicious savoury breakfast - like they do in Caravan in London. They fry two slices of cornbread with a bit of oil and serve it with some avocado, sriracha mayo and fried eggs. I know, that is not vegan, which is why I took their recipe and turned it vegan. The result is amazing! I served it similarly to them - with some avocado and I pickled some red onions because pickled onions make everything better.
What kind of ingredients do you need?
POLENTA - use instant polenta. It will get it that nice yellow colour. In case you don’t have polenta at home, you can replace it with semolina.
CORN - I used corn from a tin because, let’s be honest, it is so much easier than cooking it. You could use frozen corn as well, it might be better to defrost it before but I think you could also use frozen one - but I haven’t tried it.
SPRING ONIONS - use the whole spring onion, cut into tiny pieces.
JALAPENOS - they make all the difference here, they goes so well with cornbread. If you don’t like them, use half of the amount but don’t skip it altogether, believe me.
NON DAIRY YOGHURT - is here to replace eggs, to bind everything together. I used soy yoghurt.
RAPESEED OIL - I like to use rapeseed oil because it is low in saturated fats. You could use any other vegetable oil that is mild in flavour - however I wouldn’t use coconut oil.
Step by step instructions how to make cornbread
Combine all the wet ingredients - non dairy milk, non dairy yoghurt, rapeseed oil, caster sugar, corn, spring onions and jalapeños.
Sift in dry ingredients - polenta, white bread flour, baking powder and salt.
Mix everything together until just combined.
Move into a loaf tin and bake in preheated oven (200C/180C fan) for 35-40 mins.
With this recipe you’ll get 8 pieces of cornbread - enough for four people to have with chili or to have as breakfast. In my opinion - I know that some people eat more. But you can very easily double this recipe - if you double it and use loaf tin, you will have to adjust the time in the oven. You could also use a square tin or you can make this cornbread in a skillet (which is what I would like to do but we don’t have a skillet). You could also turn it into cornbread muffins.
For more vegan savoury meals be sure to check out:
If you make this jalapeño corner, and take photos of it, be sure to tag me on instagram - @bigbakesmanifesto and use hashtag #bigbakesmanifesto too. I’d love to see you making my recipe!
This recipe is a vegan version of jalapeño cornbread they make at Caravan in London. They released their recipe and I made some adjustments to make it vegan.
Ingredients
200 ml non dairy milk (I used soy) - room temperature
75 g non dairy yoghurt (I used soy) - room temperature
20 g vegetable oil (I used rapeseed)
1/2 tbsp caster sugar
75 g corn
2 spring onions (finely chopped)
40 g jalapenos (finely chopped)
75 g polenta (or semolina)
40 g white bread flour
1/2 tbsp baking powder
1 tsp salt
Method
Preheat the oven to 200C/180C (fan) and line a loaf tin with baking parchment.
In a large bowl whisk together milk, yogurt, oil, sugar, corn, spring onions and jalapeños.
In another bowl combine semolina, bread flour, baking powder and salt, add it to wet ingredients and mix until just combined.
Move batter to the loaf tin, if you fancy add some jalapeños on top, and bake for 35-40 mins - until golden brown and inserted skewer comes out clean.