Jalapeño Cornbread (Vegan)

1 cup cornmeal 1 cup unbleached Flour ¾ cup sugar 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1½ cups coconut milk 1 tablespoon apple cider vinegar ⅓ cup oil 2 EnerG Egg Replacers (1 tablespoon egg replacer + ¼ cup warm water, whisked) ½ 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°.