Speckled with little pieces of the jalapeno pepper, this easy, vegan Jalapeno Cornbread pairs perfectly with a big bowl of chilli.
In my previous post, I’d shared with you one of my all time favourite recipes for a chilli. And I’d served it up with some homemade cornbread. This post, is all about that Vegan Jalapeno Cornbread. I felt it deserved its very own post, because it’s that good.
It’s a simple and easy recipe, and it comes together very quickly. It doesn’t need any time to rest or rise. Infact, I make this right when my chilli is set to simmer.
This cornbread is an absolute crowd-pleaser. Depending on the crowd, it’s really easy to dial the heat level up or down. With minimal prep required, it’s a great recipe to have on hand when entertaining too. This way you can focus on all the other elements of your meal. And let’s take a moment to talk about the taste. This cornbread turns out really delicious. No one is going to believe how easy it is to make. And you don’t need to tell them either. I’ll happily sit down and enjoy a warm piece of cornbread by itself, its that good.
I usually like to serve this Jalapeno Cornbread with a nice, hearty chilli. I’ve shared one of my favourite Chilli recipes in the past. If you haven’t seen that yet, you can check it out here – Vegan Chilli.
Vegan Jalapeno Cornbread
Course: SidesCuisine: MexicanDifficulty: Easy9
servings10
minutes20
minutes30
minutesSpeckled with little pieces of the jalapeno pepper, this easy, vegan Jalapeno Cornbread is a perfect pairing to a big bowl of chilli.
Ingredients
1 tablespoon flaxmeal
*See notes.1 cup polenta
1 cup all-purpose flour
1/2 teaspoon salt, or to taste
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 fresh jalapeño, chopped
3/4 to 1 cup of plant based milk
2 tablespoons maple syrup
Directions
- Preheat your oven to 180ºC.
- In a bowl, place 1 tablespoon of flaxmeal and 3 tablespoons of water. Stir well to combine. Set aside in the fridge for 5-10 minutes. This is your flax egg.
- In a large mixing bowl, combine all the dry ingredients – polenta, flour, salt, baking powder, baking soda and chopped jalapeño. Stir to mix through.
- In another bowl combine 3/4 cup of the milk and maple syrup. Stir well.
- Add the maple – milk solution and flax egg to to the dry ingredients and whisk to combine. If the mix is too dry, gradually add a little more milk and fold in with a spatula. You are looking for a cake batter like consistency. (See the recipe video for more information.)
- Lightly grease the base and sides of an 8 inch square baking dish. Pour the cornbread mix into the baking dish and spread evenly.
- Bake at 180ºC for 20 minutes or till a skewer pierced through the centre comes out clean.
- Take out of the oven and leave in the baking dish to cool.
- When it’s closer to room temperature but still warm, cut into portions and serve.
Enjoy!
Recipe Video
Notes
- Flaxmeal – You can either buy a packet of flaxmeal from the store. I make my own by simply grinding up some flax seeds in a dry grinder and store it in a jar and use it, as needed.
Vegan Chilli – A recipe that’s easy and hearty
Made using Kidney beans and corn, this recipe for a wholesome, vegan Chilli is always a flavour-packed, crowd-pleaser.
To me, very few things are as comforting as a big bowl of this vegan chilli on a cold, wet day. If I’m being honest, I can devour a bowlful of this any time of the year.
If you’re someone like me, who enjoys a good chilli, you really should try this recipe. For a recipe that is as simple as this one is, it is packed with flavour the recipe makes a fairly big batch. That’s always a win in my book, because that means leftovers.
Let’s talk about the beans, shall we?
I’ve made this vegan chilli quite a few times and I’ve even tried it with a bunch of different beans. Today, I’ve kept it simple and used kidney beans, but in the past I have made this with black beans and even a mix of both. Every single time, this recipe turns out delicious. There is a slight change in the overall flavour when you use a different variety of beans, but the chilli still turns out really well.
I prefer cooking my beans from scratch. I use dried beans, soak it overnight and pressure cook it the next day. But you can just as easily use the tinned variety. I find that the flavour of dry beans cooking from scratch a lot better.
How “hot” is hot?
When you look at today’s recipe, you’ll see that I’ve used a bunch of different chilly options. That being said, this still doesn’t turn out too spicy. Each chilly element lends a different type of heat to the dish and it balances the flavours really well.
Obviously, you can adjust the amount of each of them to suit your taste and make it as hot as you’d like it, or not. ?
With all those details dealt with, this recipe is a super simple one. Even if you’ve never cooked before, you’ll easily pull off this recipe. You end up with a big batch of chilli that is packed with flavour and it’s so much better than anything you can find in the stores. Go ahead! Try it.
I served up my chilli with some homemade Jalapeño cornbread (recipe coming soon), coconut yogurt, some avocado, some freshly sliced jalapeño and some fresh coriander. And to taste, I sprinkle some red chilly flakes, salt and lemon juice. These toppings take this already amazing chilli up a notch. This is the kind of stuff I love with my chilli. What sort of toppings do you like? Leave me a comment and let me know.
If you’re looking for more recipe inspiration using beans, check out these recipes –
Black Bean and Corn Tacos
Black Bean Burgers
Easy & Hearty Vegan Chilli
Course: MainCuisine: MexicanDifficulty: Easy6
servings20
minutes40
minutesMade using Kidney beans and corn, this recipe for a wholesome, vegan Chilli is always a flavour-packed, crowd-pleaser.
Ingredients
2 cups cooked Kidney beans (make sure they’re cooked till just about done)
1/2 large onion, finely chopped
1/2 green capsicum, finely chopped
1 carrot, finely chopped
1 stick of celery, finely chopped
1 tbsp oil
1 tsp garlic paste
1 tsp chilly powder (a mild variety)
1/8 tsp extra hot Cayenne pepper powder
1 1/2 tsp smoked paprika
1 tsp cumin powder
1 tsp oregano
1 cup passata or 1 can diced tomatoes
1 tsp Vegetable stock powder (or 1 litre of vegetable stock)
1 tsp Vegemite
Salt, to taste
1 tsp sugar
1 litre hot water (leave this out, if you’re using liquid stock)
1 cup corn kernels
Chopped coriander, to garnish
- Toppings –
Coconut yogurt
Sliced jalapeño
Sliced avocado
Jalapeño cornbread
Red chilly flakes, to taste
Salt, to season the avocado
Lemon juice, to taste
Fresh coriander, chopped
Directions
- Heat a large pot on medium heat. To the pot add oil and onions and sauté till the onions have just started to soften.
- Add the chopped capsicum, carrot and celery and stir well. Let the veggies cook on a medium heat for 5-10 minutes till they sweat and start to soften.
- Add garlic paste and stir well. Fry it off for about 30 seconds.
- Now, add the chilly powder, cayenne pepper powder, smoked paprika, cumin powder and oregano and stir to coat all the vegetables with the spices.
- Add the passata and let it cook off for about another minute.
- To this, add the vegetable stock powder, Vegemite and salt. Stir well. Add 1 litre of hot water from a recently boiled kettle. Stir through.
- Now add the cooked beans and bring this to a boil. Cover the pot, lower the heat to a simmer and cook for 20 minutes, stirring a couple of times in between.
- Add the corn and sugar. Check for seasoning and add more salt, if needed. Stir well. Cover and cook for another 10 minutes or till the corn has cooked through.
- Garnish with some chopped fresh coriander (leaves and stalks).
Serve hot! - Serving suggestion –
- Ladle some chilli into a bowl.
- Dollop 1-2 tbsp coconut yogurt (You can also use vegan sour cream).
- Sprinkle some red chilly flakes, to taste.
- Top with some thinly sliced jalapeño, to taste.
- Place some avocado slices on top.
- Sprinkle some chopped fresh coriander.
- Season the avocado with a little salt.
- Squeeze some lemon juice over the avocado and the chilli.
Serve up.
.Recipe Video