Vegan Scallion Jalapeno Cornbread
Ingredients
- 1.25 cups flour
- 1 cup yellow cornmeal
- 1/3 cup organic cane sugar
- 1.5 tsp salt
- 1 tbsp baking powder
- 1.25 cups soy milk
- 1/3 cup neutral oil
- 2-3 jalapeno peppers, diced reserve some for topping. Remove seeds to reduce spiciness if desired
- 4 scallions/green onions, finely chopped reserve some for topping
- .5 cup corn kernels (optional) fresh, frozen, or canned all work
- .5 cup vegan cheddar cheese (optional)
Instructions
- Preheat oven to 400F and grease a brownie pan or 9" round pan.
- Combine dry ingredients (flour, cornmeal, sugar, salt, baking powder). Stir to combine.
- Add wet ingredients (soy milk, oil).
- Add most of the jalapenos and scallions, If adding corn kernels and shredded cheese, add them now. Stir, and then pour the batter into the pan.
- Add leftover jalapeno and scallions as a topping.
- Bake for 20-25 minutes, until a toothpick comes out clean.
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