We adapted this recipe from “Whole-Grain Corn Muffins” in Forks Over Knives – The Cookbook by swapping agave in place of maple syrup to make it less sweet, adding a healthy kick from chopped jalepeños, and preparing as a bread instead of muffins. Coincidentally, it’s also soy- and gluten-free and has no oil or cane sugar. More importantly, it’s a delicious, easy to make, moist-but-crumbly cornbread that will pair well with spicy dishes.
Whole-grain Jalepeño Cornbread
1.5 Tbsp. ground flaxseed
1 cup unsweetened plain almond milk
1/2 cup unsweetened applesauce
1/3 cup liquid agave
1 cup cornmeal
1 cup oat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. fine sea salt
1 cup cooked corn kernels
2 Tbsp. finely chopped pickled hot jalepeño peppers (vary to taste)
Vegan butter – soy free Earth Balance
Preheat oven to 375ºF/190ºC. Lightly grease a 9×9 metal cake pan with vegan butter.
In small bowl or measuring cup, whisk ground flaxseed and almond milk well. Set aside to gel for 5 minutes.
In large mixing bowl, mix applesauce and agave and then stir in flaxseed / almond milk mixture. Sift in cornmeal, oat flour, baking soda, baking powder and salt. Stir by hand or beat with electric mixer on lowest speed until well combined. Avoid overmixing. Fold in jalepeños and corn.
Pour batter into cake pan and bake in preheated oven for 22 to 25 minutes until toothpick or butter knife inserted in center of pan comes out clean. Cool on rack for 15 minutes before serving. Serve warm. Since there’s virtually no fat in the bread itself, treat yourself to a little vegan butter on top. Store leftover cornbread at room temperature, tightly covered.
Recipe adapted from “Forks Over Knives – The Cookbook,” (c) 2012 Monica Beach Enterprises LLC, under fair use and with original modifications.