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Mexican Cilantro Jalapeño Cornbread

Prep

Cook

Total

Yield 18

Ingredients

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Pour your mix into a large bowl, add in your corn, applesauce, shredded cheddar, agave, baking soda and finely minced jalapeño. Season with salt and pepper to taste.
  3. Gradually add in almond milk till a very thick pancake batter consistency is reached. I didn't measure this step, but you want the batter to be on the thicker side.
  4. Fold in cilantro and green onion.
  5. Grease muffin tins and portion 2 heaping tbsp of batter into each. About 2/3s full.
  6. Bake for 22 minutes, or until golden brown and cooked in the center.
  7. Serve warm with vegan chili, enjoy.

Notes

Can use fresh, frozen or creamed corn.Unused batter will keep in your fridge for 4-5 days.

Courses Comfort Food

Cuisine Vegan

Recipe by The Plant Philosophy at https://theplantphilosophy.com/vegan-bean-chili-mexican-cornbread/