Vegan MoFo, Day 5: Jalapeno Cornbread

Cornbread! We love cornbread around here--with chili, with beans, with jam, or with nothing at all. I remember my mom making cornbread out of the little blue Jiffy boxes, and it was good, but nothing beats homemade. NOTHING.

And if you add some spice to it, I'll love you forever.

Jalapeno Cornbread

adapted from Gems from the Wheat State, pg. D8, contributor June Enegren

serves 9-12, depending on how you slice it

1/2 cup white-whole wheat flour

1/2 cup unbleached AP flour

4 tsp baking powder

1/4 tsp garlic powder

1/2 tsp oregano

1/4 cup sugar

1 cup yellow cornmeal

2 Ener-G "eggs"

1/4 cup vegan margarine

1 cup soymilk

squirt of lemon juice

1/2 cup onions, diced

2 fresh jalapenos, seeded and finely minced

1 cup cream style corn (about 3/4 can)

Sift dry ingredients together. Add cornmeal to dry mixture and stir. To soymilk, add lemon juice. Add "eggs," soymilk mixture, and vegan margarine to dry mixture and combine until smooth. Add in onion, corn, and minced jalapenos. Bake for 45 minutes at 425 degrees F.

I figured this would be pretty spicy but found the jalapenos mellowed a bit. So, of course, I ate mine with homemade pineapple-habanero jam from my friend, Paul :)


Past Vegan MoFo posts on this day:

VMF Day 5 2012: Tomatoes!
VMF Day 5 2011: Sushi and Roe (yes, roe!)
VMF Day 5 2010: I MoFo Love it! Happy Friday! (yearly VMF survey) & My Heart Sprouts with Love for Brussels