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Recipes

Almost Oil-Free Jalapeno Cornbread [Vegan]

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I have a long-standing love of cornbread – it’s something that goes way back to my childhood. I wanted to bring you a southern-style cornbread, without the Texas-size amount of oil and fat. Believe me, you don't need all of the excess oil to make this cornbread moist and delicious!

Almost Oil-Free Jalapeno Cornbread [Vegan]

This Recipe is :

Oil Free / Low Fat Vegan

Serves

12

Ingredients

  • 1 tbsp olive oil
  • ¼ medium onion, diced
  • 1 jalapeno, diced
  • 1 cup all-purpose flour
  • ¾ cup cornmeal
  • 2 tbsp sweetener of your choice
  • 1 cup non-dairy milk
  • ¼ cup applesauce
  • 2 tsp baking powder
  • ¼ tsp salt

Preparation

  1. Preheat the oven to 400 degrees F.
  2. Warm the oil in a skillet over medium heat. Add the onion and jalapeno and saute for 5-7 minutes. Set aside.
  3. In a medium bowl, mix together the dry ingredients. Add in the wet ingredients and stir well. Fold in the onions and jalapeno, ensuring they are mixed well throughout. Grease a muffin tin or 9×9 pan and pour the batter in. If using a muffin tin, you can fill the cups ¾ of the way full.
  4. Bake for 20 minutes, or until the tops begin to turn golden. Let cool briefly, and serve.

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AUTHOR & RECIPE DETAILS


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Ashley N. Flitter is a web nerd and avid home cook who blogs at The Unintentional Vegan. She cooks with compassion and spreads her love of life and animals through her food. Though she likes to spend time reading and writing, you can most often find her in the gym lifting heavy things. She also teaches college freshman how to write essays without using LOL.


 

 

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