Skillet Jalapeno Cornbread (Vegan)
Recipe: #8799
March 29, 2013
Categories: Breads, Side Dishes, Cashew Nut, Sunday Dinner, Oven Bake, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Flour, more
"I really liked this cornbread when I made it, if you don't like that much heat just reduce the jalapeno amount."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (117 g)
- Calories 237.5
- Total Fat - 11.2 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 319.9 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 4.6 g
- Sugars - 5.7 g
- Protein - 4.2 g
- Calcium - 92.7 mg
- Iron - 2.1 mg
- Vitamin C - 31.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 375?F.
Step 2
Place 1 1/2 tablespoons oil in a 9-inch cast-iron skillet.
Step 3
Place skillet in preheating oven.
Step 4
In a medium bowl whisk together cornmeal, flour, ground cashews, baking soda, baking powder and salt, breaking up any lumps.
Step 5
In a separate bowl whisk together the oil and honey. Whisk in soy beverage, lemon juice and jalapenos.
Step 6
Make a well in the center of the dry ingredients.
Step 7
Pour in the wet ingredients and stir lightly until just blended – don’t over-mix.
Step 8
Wearing an oven mitt, remove the hot skillet from the oven.
Step 9
Using a heat-proof pastry brush, distribute hot oil all over the skillet.
Step 10
Scrape the batter into the skillet and place back in the oven.
Step 11
Bake about 30 minutes, or until golden brown on top.
Step 12
Let cool for 10 minutes before serving.
Tips
- 9-inch cast-iron skillet
0 Reviews
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