Vegan GF Cornbread with buttery vegan jalapeño butter spread
Servings: 12
Print Recipe
Add to Collection
Equipment
- 8" x 8" rectangular pan
- large mixing bowl
Ingredients
- 1 1/4 c gf all purpose flour
- 1 c cornmeal; yellow medium grind
- 1/2 c coconut sugar
- 1/2 tsp Himalayan sea salt
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/3 c vegan butter melted
VEGAN BUTTERMILK
- 1 1/4 c milk; almond or soy
- 1 T lemon juice
BUTTER SPREAD
- 2 jalapenos diced, seeds removed
- 1 c vegan butter softened
- 1/4 c honey; pure raw
Instructions
- Pre-heat the oven to 400° F and lightly grease the pan.
- Add the almond milk and lemon juice to a small cup and set aside.
- Add the dry ingredients to the mixing bowl and mix well.
- Add the wet ingredients, including the almon milk & lemon juice mixture and stir until combined.
- Pour the batter into the prepared pan.
- Bake for 25 minutes until the top looks golden, and when you put a toothpick in the middle it comes out clean.
- Allow to cool for 15 minutes before removing from the pan.
BUTTER SPREAD
- Mix all BUTTER SPREAD ingredients together, and then lather the cornbread in the butter spread. ENJOY!!
