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Jalapeño Cornbread (Vegan)
Submitted by HippieCakes

Jalapeño Cornbread (Vegan)

This spicy cornbread will add an extra zing to your favorite chili! Also delicious as a snack when served warm!"


1 cup cornmeal
1 cup unbleached Flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 1/2 cups coconut milk
1 tablespoon apple cider vinegar
1/3 cup oil
2 EnerG Egg Replacers (1 tbsp egg replacer + 1/4 cup warm water, whisked)

1/2 cup frozen corn
1 medium Fresno pepper, rough chop
2 medium jalapeño peppers, rough chop


Preheat oven the 400° Fahrenheit.

Sift together cornmeal, flour, sugar, baking powder, baking soda and salt. Set aside.

In a large mixing bowl, whisk together coconut milk and apple cider vinegar. Allow to sit for a few minutes.

Add oil and egg replacers to milk mixture. Mix well. Whisk dry ingredients into wet.

Chop Fresno and jalapeño peppers in a food processor and add to batter. Mix in frozen corn.

Pour into prepared loaf pan.

Bake for 25-35 minutes at 400°.

For muffins, bake 18-20 minutes at 350°.

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Nutritional Information
Per Serving

no nutrition information available

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