This smokey, spicy cornbread will spice up a bowl of soup, a salad or chili.
1 Cup (16 tbs)
Rice milk/Soy milk
1 1⁄4 Cup (20 tbs)
1⁄4 Cup (4 tbs)
2 , finely chopped (With Or Without Seeds)
1 1⁄2 Cup (24 tbs)
Whole wheat pastry flour
1⁄2 Cup (8 tbs)
Fine sea salt
Preheat oven to 400.
Oil a 9x9 baking dish or 12-cup muffin tin.
Combine the sorghum or maple syrup, non-dairy milk and oil in a medium bowl and mix well. Add the chopped jalapenos, cumin and smoked paprika (all to taste) and allow to sit and soak. In another bowl, stir together the cornmeal, flour, baking soda, salt and more cumin and smoked paprika to taste. Add the dry mixture to the wet mixture and mix just until well combined. Do not over stir!
Pour the batter into the prepared pan and bake for 25-30 mins or until a toothpick inserted in the center comes out clean. They will be golden brown and full of flavor! Cover with your favorite plant-based butter and dig in!
How about spiced cornbread? Here is a video recipe showing you how to make Mexican cornbread. Filled with flavor, this recipe includes jalapenos, cumin and smoked paprika!! The spices make this cornbread absolutely delicious. Watch the video and try it yourself. You’re going to be making this more than once for sure!