Skillet Jalapeno Cornbread (Vegan)
Created by VegGirl on March 29, 2013
- Servings: 8
- Prep Time: 15m
- Cook Time: 30m
- Recipe #8799
Ingredients
- 2 tablespoons honey
- 1 1/2 cups soy beverage (I like Silk original)
- 1/2 teaspoon salt
- 1/4 cup canola oil (or olive oil)
- 1 1/2 tablespoons canola oil (or olive oil)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup raw cashews, ground (1 cup before grinding)
- 1/2 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon lemon juice
- 2 small jalapeno chiles, seeded and minced
How to Make
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Step 1: Preheat the oven to 375?F.
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Step 2: Place 1 1/2 tablespoons oil in a 9-inch cast-iron skillet.
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Step 3: Place skillet in preheating oven.
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Step 4: In a medium bowl whisk together cornmeal, flour, ground cashews, baking soda, baking powder and salt, breaking up any lumps.
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Step 5: In a separate bowl whisk together the oil and honey. Whisk in soy beverage, lemon juice and jalapenos.
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Step 6: Make a well in the center of the dry ingredients.
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Step 7: Pour in the wet ingredients and stir lightly until just blended – don’t over-mix.
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Step 8: Wearing an oven mitt, remove the hot skillet from the oven.
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Step 9: Using a heat-proof pastry brush, distribute hot oil all over the skillet.
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Step 10: Scrape the batter into the skillet and place back in the oven.
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Step 11: Bake about 30 minutes, or until golden brown on top.
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Step 12: Let cool for 10 minutes before serving.
Nutritional Facts
- 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