Ingredients
Method
- Preheat oven to 350°F and line a 8x8 or 9x9 baking tray with parchment paper.
- Caramelize the jalapeños and green onions: Melt the vegan butter in a skillet over medium heat. Add the chopped jalapeños and green onions and sauté for about 15 minutes, stirring occasionally, until they're browned and caramelized.This step is worth the extra few minutes! Let the mixture cool until it's just warm before adding it to the batter.
- Make the flax egg: Combine the ground flaxseed with warm water and let it sit for 5 minutes to thicken. Add the flax egg, soy milk, apple cider vinegar, chickpeas and maple syrup to a food processor. Blend on high speed until completely smooth.
- Make the batter: Add the flour, cornmeal, nutritional yeast, baking powder, baking soda and salt to the food processor. Blend again until you have a thick batter. You may need to stop once or twice to scrape down the sides and push the ingredients toward the blade.If the batter is struggling to blend, add a few splashes of soy milk to loosen it up. Remove the blade from the food processor, then stir in the shredded vegan cheddar and your caramelized jalapeño and green onion mixture.
- Bake: Transfer the batter to the baking pan and use a spatula to spread it into an even layer. Bake for 30–35 minutes, or until the edges are lightly golden and the top has begun to crackle.Let the cornbread cool in the pan for 5 minutes, then carefully remove it and transfer it to a cooling rack.
- Let cool completely before slicing into 9 squares. Serve warm, or slice in half, toast the halves then smother in vegan butter and enjoy!
To make in a blender: blend the liquid ingredients first then add in about half the dry ingredients and blend, preferably with a tamper to assist. Then once smooth, add the remaining half, along with a few splashes of soy milk if needed and continue blending until smooth. You will need to stop a few times and scrape the edges as you go.