Post by Aine Davis
There’s a flavour in Mexican cuisine that I’ve always loved, but have never been able to fully figure out. I feel like I’ve been searching for that flavour my whole life, and I was beginning to believe I never would find it. That is…until I decided to experiment with a new cornbread recipe. I had a leftover jalapeño in my fridge and at the very last minute, I decided to put it in the cornbread, and guess what? I done did it! I had found the flavour I had been searching for! Turns out it was jalapeño the whole time, who knew it was that simple?! I love it so much that I’ve made it every day for the last week (I’m not even exaggerating). I hope you enjoy it as much as I do!
INGREDIENTS:
- 1 jalapeño, finely chopped
- 1 flax egg (1 tbsp ground flax seed + 3 tbsp warm water)
- 1 1/2 cups organic corn flour
- 1 cup almond milk
- 1/2 cup all purpose flour
- 2 1/2 tbsp apple cider vinegar
- 2 tbsp vegetable oil
- 1 tbsp agave syrup
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
DIRECTIONS:
- Set oven to 400°f.
- Whisk together almond milk and apple cider vinegar. Set aside.
- Whisk together ground flax seed and warm water to create flax egg. Set aside to let thicken.
- Combine remaining dry ingredients separately. Whisk together until they are completely incorporated without any lumps in the mix.
- Once the flax egg has thickened, whisk it in to the almond milk mixture as well as the vegetable oil and agave syrup. Whisk until oil is completely combined.
- Slowly mix the dry ingredients into the wet ingredients. Do not over mix.
- Fold in the jalapeños until evenly distributed.
- Pour cornbread mixture into a bread tin. Bake in oven for 30 minutes until golden on top.
- Set to cool, and enjoy!
Makes roughly six slices.
SERVING TIP:
I like to fry the cornbread in a little bit of oil to crisp up the edges and serve with my Pulled BBQ Tofu and Dijon Coleslaw! Combo of champions.
Vegan Girlfriend 