A comforting vegan cornbread recipe, with an optional variation to make jalapeno sweet cornbread by folding in corn kernels and finely diced jalapeño before baking.
1. Preheat oven: Set oven to 375°F. Lightly grease an 8-inch square baking pan or cast-iron skillet.
2. Make vegan buttermilk: Combine plant milk and apple cider vinegar. Stir and allow to sit for 5 minutes.
3. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
4. Mix wet ingredients: Add melted vegan butter, applesauce, maple syrup, and vanilla to the vegan buttermilk. Stir until combined.
5. Combine: Pour wet ingredients into dry ingredients. Gently fold until just combined. Avoid overmixing.
6. For the Jalapeno Sweet Cornbread: Fold in ½ cup fresh or thawed frozen sweet corn kernels and 1 small finely diced jalapeño to the batter before baking.
7. Bake: Transfer batter to your prepared pan and bake for 23–28 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
8. Cool: Let rest for 10 minutes before slicing.
