Vegan Jalapeño Pimento Cornbread
Jalapeño Pimento Cornbread is the perfect balance of sweet and spicy vegan comfort food, and it's on the table in less than 35 minutes.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8 large slices
- 1 cup all purpose flour (substitute for whole wheat as desired)
- 1 cup whole grain cornmeal, such as Bob's Red Mill
- 1/3 cup white sugar*
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 1/3 cup canola oil
- 1 egg or flax egg (1 tablespoon flax seed, 3 tablespoons water)
- 2 small jalapeños, diced small
- 1/4 cup pimentos (from a jar)
Preheat oven to 375° F. Make your flax egg by combining flax and water. Let sit for at least five minutes before using. Stir together soy milk and apple cider vinegar and let sit for at least 10 minutes before using.
Combine dry ingredients in a medium mixing bowl: flour, cornmeal, sugar, baking powder, baking soda, salt.
Pour all remaining ingredients, except peppers, into dry ingredients. Stir until just combined. Fold in jalapeños and pimentos.
Pour cornbread batter into a well oiled medium cast iron skillet. Baking at 375°F for 25-30 minutes, or until a knife inserted in the center comes out clean.
It's preferable to make cornbread in a preheated cast iron skillet. Place your medium sized cast iron skilled in the oven while it's preheating, then add your batter when the oven is heated. This yields nice and crispy cornbread edges.
*Not all white sugar is vegan. If you follow a vegan diet, make sure to choose a white sugar that has vegan on the label.
Calories: 259kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 373mg | Potassium: 218mg | Fiber: 2g | Sugar: 9g | Vitamin A: 65IU | Calcium: 83mg | Iron: 1.5mg