The Vegan Spicy-Sweet Jalapeño Cornbread with Zesty Lime Drizzle is a tasty dish. This contains 285 kcal per serving. You can make this bread in 40 minutes. Serve your Vegan Spicy-Sweet Jalapeño Cornbread with Zesty Lime Drizzle for occasions, dinners, parties, guests, or snacks. Pair this dish with lentil chili, tomato soup, corn chowder, baked beans, grilled mushrooms, tofu scramble, avocado salad, or salsa. Here, we will use yellow cornmeal, all-purpose flour, granulated sugar, unsweetened vegan milk, warm water, ground flaxseed, jalapenos, lime zest, maple syrup, lime juice, and cilantro. Add this bread to a box to chill for 5 days only.
STATS:
- Total time: 40 minutes
- Serving size: 1 square
- Cooking time: 25 minutes
- Servings: 9
- Cuisine: American
- Number of calories: 285 kcal
- Course: Bread
- Preparation time: 15 minutes
- Diet: Vegan
EQUIPMENT:
- Medium bowl
- Plate
- Oil
- Baking pan
- Large bowl
- Measuring spoons
- Spatula
- Measuring cups
- Whisk
- 2 small bowls
INGREDIENTS:
CORNBREAD:
- One cup of yellow cornmeal
- 1 cup all-purpose flour
- One cup unsweetened vegan milk
- 1 tbsp lime juice
- Two tbsp ground flaxseed
- 5 tbsp warm water
- 1/2 tsp salt
- Half a cup of melted vegan butter
- 2 medium seeded & chopped jalapeños
- Quarter cup granulated sugar
- Half cup grated vegan cheddar cheese
- One tbsp baking powder
DRIZZLE:
- Half cup maple syrup
- One lime zest
- Three tbsp fresh lime juice
- 1 tbsp melted vegan butter
- Salt
GARNISH:
- Chopped cilantro
- Sliced jalapeños
INGREDIENT NOTES:
BAKING POWDER:
- This can raise your bread in the oven, and it will also give it softness. Use fresh baking powder in this recipe so your cornbread remains lighter.
YELLOW CORNMEAL:
- This is the main flavor of your vegan cornbread. It can easily give a texture to your recipe, and you will feel a good flavor as well. Use white cornmeal if you need an alternative as well.
ALL-PURPOSE FLOUR:
- It can make your cornbread softer, and this flour will also give it a shape. The slices will not break easily if you use them as well.
SALT:
- Salt can easily make your cornbread less sweet because it will remove the excess sweetness in it. Sea salt is one more idea for you to use as well.
GRANULATED SUGAR:
- Sugar will include sweetness in your cornbread, and it will lower the spice of jalapenos as well. Another idea for you can be light brown sugar.
LIME JUICE AND UNSWEETENED VEGAN MILK:
- Both of these ingredients will make the vegan buttermilk, and it will make your dish softer. Alternative for them can be apple cider vinegar and any unsweetened vegan milk.
WARM WATER AND GROUND FLAXSEED:
- Mixing both of them will give you a flax egg, and it can keep the mixture together when you bake it. Also, use chia seeds for another idea as well.
VEGAN BUTTER:
- This will give your bread moisture, and it will improve the flavor of it as well.
JALAPENOS:
- These will help add spiciness to your cornbread. The color of your bread will also improve from adding this as well. You can eliminate the seeds from it if you need to lower the spice.
MAPLE SYRUP:
- Maple syrup will make the drizzle of this recipe glossy. It will also make the drizzle sweeter, and you will get a deep taste. You may use agave syrup for substitution as well.
LIME JUICE AND LIME ZEST:
- These essential in your zesty lime drizzle. Both of these will make your recipe fresh and provide a glossy look. Use the bottled version if you need another idea as well.
INSTRUCTIONS:
- Warm the oven to 190°C, and add a little oil to make your baking pan greasy.
- Use a smaller bowl to add warm water and ground flaxseed to rest for ten minutes.
- Then take a medium bowl and add lime juice and vegan milk to mix and set for 5 minutes.
- Next, you will take the large mixing bowl to include the dry components for the cornbread, except the jalapenos.
- Include flax egg and melted vegan butter in the medium bowl with the vegan buttermilk.
- Now, add this liquid mixture to the bigger bowl to combine them.
- Next, you will mix in the vegan cheddar cheese and chopped jalapenos carefully.
- Add this batter to the pan and make the top smoother with the spatula.
- Bake this batter for 28 minutes and cool it for 15 minutes.
- Next, prepare the drizzle by adding its ingredients to a smaller bowl and adding it over the warm cornbread.
- Garnish it with cilantro and jalapenos to complete the recipe.
SERVING SUGGESTIONS:
SOUP:
- Tomato soup
- Sweet potato soup
- Roasted vegetable soup
LUNCH:
- Tofu scramble
- Avocado salad
- Roasted cauliflower bites
- Baked beans
- Grilled mushrooms
- Roasted potatoes
TIPS:
- You will not mix the batter too much because it can make your recipe dense.
- Eliminate the seeds of jalapenos so your cornbread does not become too spicy.
- Cool your cornbread so you can easily make neat slices.
STORAGE INFORMATION:
FRIDGE:
- Refrigerate your cornbread in a box for five days.
FREEZER:
- Add slices of your cornbread to the plastic wraps and freeze them for a max of two months.
FAQs:
Should we eliminate the use of cheese in this recipe?
- You can easily remove the vegan cheese from this cornbread if you prefer.
Can we add oil to this cornbread?
- You can use oil, but using vegan butter in it will give you a better flavor of cornbread.
NUTRITIONAL INFORMATION:
Calcium: 95 milligrams
Calories: 285 kcal
Iron: 1.7 mg
Protein: 4 g
Total carbs: 31 g
Fiber: 2 g
Sodium: 260 mg
Potassium: 105 milligrams
Vitamin A: 210 IU
Net carbs: 29 grams
