Skillet Cornbread With Jalapeno Pepper

Dinner, Vegan

This Skillet Cornbread With Jalapeno Pepper is a delicious comfort food that goes well with just about any meal.  It was quick and easy to make using a cast iron skillet.  The chopped jalapeno peppers were baked in and they provided a nice kick to the cornbread.  This would be great to serve any time or during the holiday season.

Mom’s Organic is a great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  There is a cast iron pan on the Shop Page that can be used for this recipe.  Check out my entire Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

Skillet Cornbread with Jalapeño Pepper

1 1/4 Cup of cornmeal
1 Cup of all-purpose flour @bobsredmill
1 Cup of almond milk
1/2 Cup of coconut sugar
5 Tablespoons of vegan butter, melted @earthbalance
1 Tablespoon baking powder
1/2 Teaspoon Himalayan salt
1 Tablespoon of nutritional yeast (optional – for a cheese flavor)
1 Jalapeño, diced

-Preheat your oven to 375F and lightly grease a 8 by 8 pan. I doubled the batch and used a cast iron skillet with coconut oil.
-In a large bowl, add everything and stir to combine. Don’t over mix it, combine well.
-Pour into a greased iron skillet and spread evenly with a spatula. Sprinkle diced jalapeño on top or you blend into the batter before pouring. Bake 20 – 25 minutes or until a toothpick can be inserted in the middle comes out clean. Let it cool for at least 15 minutes or as desired before slicing and enjoy!

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