Part two of our chili adventure! As I mentioned yesterday, I can’t make chili without making cornbread. It usually makes for a rather hectic chili-making because I refuse to make cornbread from a box, but it’s always worth it.
This time, the cornbread uses a pepper roasted while making the chili. This makes it super easy and delicious to make the two at the same time, but if you want to make this on it’s own then feel free. Simply blacken the pepper all on its own in the oven under the broiler, or hold over a gas flame on the stove for a few minutes until it is sufficiently black. Either way works just as well!
I intentionally made this into a very large recipe. When you have an AJ (or insert significant other’s , child’s or homeless friend’s name) to feed, the more cornbread the better. Thus, it fills a 10″ skillet right up to the brim, and would work very well in an 11″ skillet.
You could make it in a smaller square pan, and use the extra to make mini muffins, or something of the sort. But beware – it does rise quite a bit in the oven, so don’t overfill the pan too much!
This recipe is just a tad sweet, and mostly just corny-tasting. That’s personally how I like mine best. Sometimes I’ll get a chunk of cornbread that really just tastes like yellow cake, and I’m not too into that. I prefer it with a bit of crunch, whole kernels of corn, and a bit of spice. This recipe does all that! Plus – it’s vegan. And it’s delicious! Wins all around.
If you are making this with the chili I posted yesterday, here’s a quick method for getting it all done on time:
- Prep the cornbread by combining the dry ingredients in one bowl, and combining the wet in another. Keep them separate until you are ready to pop it in the oven. Preheat the oven to 400ºF.
- Pop the peppers in the oven for roasting. While those roast, prep your other chili veggies and start them in the pot.
- Peel your cornbread jalapeno first, then chop it up. Stir all the cornbread ingredients together and pop it in the oven.
- Finish peeling your peppers and continue making the chili. After 20-25 minutes of simmering, the cornbread and the chili should both be done and ready for eating.
- Do a happy food dance!
This is a vegan cornbread, but if you’re an omnivore, you can also check out our Fluffy and Spicy Jalapeño Skillet Cornbread recipe that includes eggs.
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Vegan Roasted Jalapeño Cornbread
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
An extra-large cornbread recipe for those with hungry mouths to feed. A bit of spice added by a roasted jalapeño and whole corn kernels make this the perfect cornbread recipe. Yum!
Ingredients
- 1 1/2 cups cornmeal
- 1 cup whole wheat pastry flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups almond milk
- 2 Tbsp apple cider vinegar
- 1/3 cup maple syrup
- 1 Tbsp vegetable oil
- 1 cup frozen corn kernels
- 1 roasted jalapeno, peeled, seeded, and chopped
Instructions
- Heat the oven to 400°F. Generously grease a 10 or 11-inch oven-proof skillet (preferably cast iron).
- Combine the cornmeal, flour, baking powder, baking soda, and salt in a medium-sized mixing bowl. Stir to combine well.
- In a separate large bowl, combine the milk, apple cider vinegar, maple syrup, and vegetable oil. Add the wet ingredients to the dry and stir together until just combined. Add the corn and chopped roasted jalapeno and fold into the batter.
- Pour the batter into the skillet, then bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
- Let cool for 15 minutes, then serve alongside your favorite chili or soup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: vegan, jalapeno, skillet, cornbread, cast iron
What about you? What would your pair this with? Soup? Stew? Chili? Let us know in the comments below and if you’ve made and loved this, please give it a rating!
If this recipe is your cup of tea, you’ll love these:
- Cornbread Skillet Biscuits (Vegan)
- Corn and Cheese Arepas (Vegetarian)
- Deep-Fried Vegan Jalapeno Poppers
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on October 22nd, 2014. Last updated: January 1, 2020 at 0:38 am.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).
Did you mean 3/4 c. almond milk? Because 1 3/4 c. made soup. I would have been able to salvage it had I been paying attention, but my kiddo poured the whole thing in.
★★
Sorry this recipe didn’t turn out for you, Celeste. Did you actually bake it to completion and the resulting bread came out soggy, or did you decide to ditch it after the milk was added to the batter? Perhaps you made a mistake with a different ingredient? We double-checked with the author of this recipe, and she says she’s made it a number of times this way without any issues. The batter should in fact be made with 1 3/4 cups of almond milk. It will be rather wet when you put in in the pan, but the cornmeal absorbs a lot of water as it bakes. Please let us know if you try it again!
I dunno what Celeste did wrong to get her pan full to turn out bad, but mine turned out most excellent. Thanks!
★★★★★