Gluten & Dairy-Free Jalapeño Cornbread
What you'll need
1
Jalapeño (chopped)
1/2
Xanthan Gum
1
Egg
1
Lemon Juice
1
Gluten-free Flour Blend
3
Vegan Butter (melted)
1/2
Sea Salt
1 1/4
Non-Dairy milk (we suggest Soy Or Almond)
1
Cornmeal
1
Baking Powder
Prepare “buttermilk”: Combine lemon juice and milk and set aside.
1
Add all dry ingredients to a medium sized bowl and stir to combine.
2
Finely dice jalapeño, removing seeds.
3
Melt vegan better in a small bowl, whisk in egg and “buttermilk” until light and fluffy.
4
Add wet ingredients into dry ingredients along with diced jalapeño. Stir to combine.
5
Add a tablespoon of vegan butter to a preheated 10” cast iron skillet (5 minutes at 425 F). An 8” baking dish works too (no preheat needed).
6
When melted, add batter to the skillet and spread evenly. Bake for 20 minutes at 425 F.
7
Crust will be nice and crispy! Enjoy warm with butter or honey.
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