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–+ servings

Vegan GF Cornbread with buttery vegan jalapeño butter spread

Course: Appetizer, Bread, Side Dish
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 12
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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!!