Vegan Scallion Jalapeno Cornbread

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