vegan "honey" jalapeño cornbread
This Vegan "Honey" Jalapeño Cornbread is the perfect mix of sweet and spicy, and it is so simple to make! Bake it in a cast iron skillet for the perfect golden brown crust.
Servings: 8
Ingredients
- 1 cup all purpose flour
- 1 ¼ cups cornmeal
- ¼ cup granulated white sugar
- ¼ cup agave syrup
- ¾ cup vegan butter melted
- 1 cup nondairy milk
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup chopped jalapeños
- sliced jalapeño for garnish
- ½ tablespoon vegetable oil
- *for the finishing glaze*
- 2 tablespoon vegan butter melted
- 2 tablespoon agave syrup
Instructions
- Preheat the oven to 350F, and place your 8" cast iron skillet in the oven as it heats.
- In a large bowl, mix together the flour, cornmeal, sugar, agave, melted butter, milk, baking powder, and salt. Mix until a smooth batter forms and there are no lumps. Fold in the jalapeño pieces.
- When the oven is ready, carefully add the oil to the hot cast iron skillet and swirl it around. Add in the cornbread batter, and arrange jalapeno slices on top.
- Bake for 40-45 minutes, until a toothpick inserted in the center comes out with a few crumbs.
- As soon as the cornbread comes out of the oven, mix the melted butter and agave together for the glaze, and pour all over the top.
- Allow cornbread to cool off, then enjoy!