Make cheddar jalapeño cornbread. Add in canned, diced jalapeño pepper and shredded vegan cheddar.Make it cheesy. Stir in a handful of your favorite shredded vegan cheese.Mix in some diced green chiles and a sprinkle of taco seasoning. Start with 10 minutes, check to see if a toothpick comes out clean, then add a few minutes at a time until cooked through. Keep in mind that the smaller size of the muffins will reduce the cook time. You can definitely make this recipe into vegan cornbread muffins by spooning and baking the batter in a non-stick 12-slot muffin tin instead. You over-baked. Take the pan out of the oven as soon as an inserted toothpick comes out clean.Ĭan you make vegan cornbread into muffins?.You over-measured your dry ingredients. Make sure you use the spoon and level technique for measuring both the flour and cornmeal so they don’t get too packed in.There are a couple of reasons as to why your vegan cornbread may have come out slightly dry: This makes lifting the bread out of the pan easier! Why is my vegan cornbread dry? Line your greased baking pan with a parchment paper sling. Canned Corn – I love the “pop” of texture and added sweetness that corn gives to each bite.Baking Powder – gives the bread a little lift so it’s not too dense when baked.Salt – enhances that delicious corn flavor.Using pastry flour (vs regular whole wheat flour) keeps this bread from becoming too dense. Most recipes call for equal parts flour and cornmeal, but I like to do just a little extra cornmeal to really bring out the corn flavor. Whole Wheat Pastry Flour and Yellow Cornmeal – both give the cornbread its structure.Use pure maple syrup, not a pancake syrup. Maple Syrup – a natural sweetener for the cornbread.Unrefined coconut oil may give this a slight coconut aftertaste. Use a refined coconut oil to avoid a coconut flavor, if desired. Coconut Oil – gives the cornbread an ultra-moist texture.Make sure you use unsweetened almond milk so the bread isn’t overly sweet. Almond Milk – provides moisture to the cornbread.I always have these ingredients on hand, so this cornbread is a great last minute side dish! □ It’s quick, easy, typically requires one bowl, and is SO good next to pretty much any main dish. I’ve made traditional cornbread, cornbread muffins, jalapeno cheddar cornbread, pumpkin cornbread, and now, this vegan cornbread! I told you I liked cornbread.
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