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Vegan Scallion Jalapeno Cornbread
- Cindy Higa
- Jan 26
- 1 min read
Put some south in your mouth! We love it when talented people veganize traditionally non-vegan dishes, especially Southern Soul Food! Here we go 👇
Ingredients
1.25 cups flour
1 cup yellow cornmeal
1/3 cup organic cane sugar
1.5 tsp salt
1 tbsp baking powder
1.25 cups soy milk
1/3 cup neutral oil
2-3 jalapeño peppers, diced. Reserve some for topping. Remove seeds to reduce spiciness if desired
4 scallions/green onions, finely chopped, reserve some for topping
.5 cup corn kernels (optional), fresh, frozen, or canned, all work
.5 cup vegan cheddar cheese (optional)
Instructions
Preheat oven to 400°F and grease a brownie pan or 9" round pan.
Combine dry ingredients (flour, cornmeal, sugar, salt, baking powder). Stir to combine.
Add wet ingredients (soy milk, oil).
Add most of the jalapenos and scallions. If adding corn kernels and shredded cheese, add them now. Stir, and then pour the batter into the pan.
Add leftover jalapeño and scallions as a topping.
Bake for 20-25 minutes, until a toothpick comes out clean.
Recipe by: Olivia Lovelace, FOTF Board Member
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The vegan scallion jalapeno cornbread recipe sounded warm and comforting, especially for busy days when simple homemade food feels relaxing. I enjoy trying different vegan dishes because they are usually easy to share with friends during study breaks and late nights. During a stressful research semester, I used Do my Doctorate level class support for one online subject while balancing cooking and school deadlines. Good food and better time management can really help during hard weeks. Nice post.