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Jalapeño Skillet Cornbread

Course Side Dish
Cuisine American
Keyword bread, corn, jalapeno
Servings 8
Author Planted and Picked

Ingredients

Dry Ingredients

  • 1 cup spelt flour
  • cup corn meal (medium grind)
  • 1 tbsp raw cane sugar
  • 1 tsp sea salt
  • 1 tbsp baking powder
  • ½ tsp baking soda

Wet Ingredients

  • cup vegan buttermilk
  • 3 tbsp coconut oil (divided)
  • cup apple sauce
  • 1 flax egg
  • 1 jalapeno pepper

Flax Egg

  • 1 tbsp ground flax
  • 3 tbsp filtered hot water

Vegan Buttermilk

  • cup soy milk
  • 1 tbsp cider vinegar

Instructions

  • Place the cast iron skillet in the oven and pre-heat to 400°F
  • Add the cider vinegar to the soy milk and stir to create the vegan buttermilk and set aside for 5 minutes or so
  • Stir the ground flax in the filtered hot water to create the flax egg and set aside for 5 minutes or so. Hint: boil the water in a kettle and pour 3 tbsp into a dish with the flax seed straight away as this will help to speed up the thickening
  • Mix all dry ingredients together and whisk well to ensure that baking powder is evenly distributed to ensure air pockets in corn bread are uniform
  • Melt two-thirds of the coconut oil (2 tbsp as per originigal recipe) in a small pan or pot and let cool slightly for a few minutes
  • Dice jalapeno pepper very finely and mix into dry ingredients to distribute evenely.
  • Make a well in the dry ingredients and add in the wet ingredients, mixing just enough to combine
  • Add the remaining 1 tbsp of coconut oil to the hot skillet and spread evenly around the pan before pouring the cornbread batter into the pan. Spread the batter evenly and bake for 20 to 25 minutes or until a tester comes out cleanly. As explained in our post, it is important to get the batter into the oven as quickly as possible after the wet and dry ingredients have been mixed.
  • When cornbread is baked, set pan aside to cool for 10 to 15 minutes before slicing into portions.