Sunday, 28 October 2012

Vegan MoFo Day 28 - Jalapeno Cornbread

I had a few days off from posting because there's nothing more boring that a sick person babbling on about eating soup.  So yesterday I made some jalapeno & cheeze cornbread, it was pretty good warm out of the oven....


Even better when I made it into french toast and served with a scramble.  The scramble was really basic, all I put it in was a bit of turmeric for colour and then nooch and a bit of black salt, regular salt and some soya cream.  Yum.

Here's the recipe in case you fancy having a go too:

Jalapeno Cheddar Cornbread
Ingredients:
1 cup cornmeal
1 cup of plain flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp paprika
1/4 tsp salt
1/2 cup sweetcorn kernels
1 loose cup vegan cheese of your choice (I used Cheezly soy free cheddar)
1 cup almond milk
1 tsp vinegar
1/4 cup rapeseed (canola) oil
Chopped Jalapenos from a jar (I used 5 or 6 rings finely chopped, but adjust it to your taste)

Method:
Preheat Oven to 180C/350F.

Mix dry ingredients in a bowl. Mix wet ingredients together, pour into dry and mix until just combined.  Pour into a loaf tin and bake for 25-30 minutes or until a skewer comes out clean.

Cool on a wire rack until cool enough to slice.

Laterz
xXx

3 comments:

  1. Yum! Turning it into French toast is genius!

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  2. I'm so glad you're feeling better and that you're back in the kitchen! The cornbread looks awesome, thanks for the recipe!

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  3. Oh yum, now I want cornbread! Glad you're feeling better :)

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