Jalapeño Cheddar Cornbread

            I can't imagine a meal without cornbread. How some people eat plain, old rolls is beyond me. There ain't nothin better in this world than sopping up potlikker with a big ole hunk of cornbread. Coolin off chili with some cheesy, crunchy goodness and letting a corn muffin soak up all the cream in in chickn n' dumplings are some of life's greatest pleasures. Cornbread is a southern staple. Some like it sweet, some like it spicy, but we always like it. I prefer a cheesy, spicy variety myself. Done in a flash, this cornbread doesn't last on the table for long!

As always, thoroughly mix your dry ingredients before adding the wet. Martha White cornmeal is a MUST. A good southern girl always has a bag in her pantry!

Slowly stir in your wet, until just combined. I've used a combination of almond milk, melted earth balance, and apple sauce. The apple sauce replaces the traditional eggs and sugar found in cornbread, lending the cornbread dense and moist, with just the faintest hint of sweetness. I prefer to throw in a handful each of pickled jalapeños and vegan cheddar cheese.

Family secret time: the secret to PERFECT cornbread is placing your oiled pan in the oven while it preheats. This step is CRUCIAL to perfect cornbread, with a crunchy crust and a moist middle. Pour your batter in quickly, and top with vegan cheese and a touch more oil. Pop that sucker back in the oven for about twenty minutes, or until a toothpick comes out clean.

Perfectly crispy, fried crust with an ooey, gooey, cheesy middle.

Jalapeño Cheddar Cornbread

Author: The Porkless Peg Serves: 6

INGREDIENTS

• 1 cup all purpose flour
• ¾ cup yellow cornmeal
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1/4 cup melted Earth Balance
• 1/4 cup apple sauce
• 1/4 cup pickled jalapenos
• 1 cup vegan cheddar cheese (such as Daiya)

INSTRUCTIONS

1. Preheat the oven to 425 degrees, and place oiled cast iron skillet or cake tin in.
2. Place dry ingredients in mixing bowl, incorporate fully.
3. In separate bowl, combine apple sauce, milk, and melted earth balance. 
4. Make a well in the dry ingredients, and pour in wet. Mix until combined. A couple of lumps are ok. Throw in jalapeños and vegan cheddar cheese.
5. Pour into hot pan, and top with more vegan cheese and a touch of oil. Bake for twenty minutes, or until a toothpick comes out clean.