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Jalapeño and Blueberry Cornbread [Vegan]

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I like cornbread generally but their are varying degrees of cornbread awesomeness. Plain cornbread, its ok. I could eat some if I’m in the mood. Cornbread in a cast iron with crunchy edges…getting warmer. I might have a nibble or two. Now cornbread with jalapeños and blueberries? That baby is going down no matter what. I didn’t have a small-ish cast iron pan but if I did…oh boy.

Jalapeño and Blueberry Cornbread [Vegan]

This Recipe is :

Vegan

Serves

9

Cook Time

30

Ingredients

  • 1 cup cornmeal
  • 1 cup + 2 Tbsp flour
  • 2 tsp. baking powder
  • 2 tsp. maple syrup
  • 2 Tbsp coconut oil (or other neutral oil)
  • 1 1/2 cup soymilk or milk of choice
  • 3 Tbsp. jalapeño, small dice
  • 1/2 c. fresh blueberries

Preparation

  1. Preheat the oven to 350F and grease an 8×8 baking pan.
  2. Combine the cornmeal, flour, baking powder in a large mixing bowl. Whisk.
  3. In a separate bowl combine the soy milk, maple syrup and coconut oil. Whisk and set aside.*
  4. In a small bowl, take the blueberries and toss them with the flour. This will help prevent them from all sinking to the bottom.
  5. Combine the wet into the dry and mix well. Add in the jalapeños and blueberries. Mix.
  6. Pour the batter into the baking pan and bake roughly 30 minutes or until toothpick comes out clean.

Notes

Adjust the amount of jalapeño to your liking. 3 TBSP had a nice kick for me.

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AUTHOR & RECIPE DETAILS


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Delicious, nutritious dishes to help you feel your best. Chrysta Hiser is the creator behind the vegan food blog, Noshed. She currently resides in sunny Austin, Texas where she spends her days creating dishes that not only taste delicious but are packed with nutrients that will help you feel your best. Chrysta is passionate about nutrition but also has a love for strength training and enjoys being as active as possible. When she is not tearing up the kitchen or lifting heavy objects you can find her studying or hanging out with her husband and two kitties.


 

 

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