Jalapeño Popper Cornbread! with Plant-Based Health Coach Becky
Hello and Welcome! 👋
🌽 Today’s recipe is perfect for a summer BBQ, a side dish, or just because you’re craving something delicious - Jalapeño Popper Cornbread!
I use @bobsredmill packaged gluten free cornbread mix to make this and “veganize” it - showing you the plant-based substitutes I use to make this dairy free and egg free.
I also talk through my favorite store-bought vegan butter, vegan cream cheese and shredded vegan cheddar cheese.
Check out the FULL RECIPE below! 👇
Remember to LIKE and SUBSCRIBE to my channel :)
📌 *Resources*:
Learn about my 12 week coaching program! https://www.becky-hill.com/book
Learn more - CSAs (Community Sourced Agriculture): • CSA Shares: What They Are & Why You Shoul...
@fromourplace Our Place Cookware : https://glnk.io/r5y0n/plantbasedbecky
📲 Follow Me on Instagram: @plantbased.becky
⏰ Timestamps:
00:00 Intro and Welcome + Why I love Local Produce
00:52 Unboxing this week’s Mountain Freshies fruits and vegetables, plus sharing health benefits, cooking and snacking tips
05:12- Our Recipe for Today - How I come up with the idea + Let’s cook!
07:44 Step 1 - Melt vegan butter and coat pan
08:09 Step 2 - Slice & Dice Jalapeños - how to avoid burning your hands
09:32 Step 3 - Add jalapeños and maple syrup to pan
10:15 Step 4 - Make Filling
11:55 - Step 5 - Mix Cornbread + how to veganize the recipe with homemade easy vegan buttermilk and flaxseed eggs
16:17 Step 6 - Layer into pan
18:23 Step 7 - Bake + making my onion, potato and kale side dish with my Our Place Always Pan 2.0 - why I love our place cookware! https://glnk.io/r5y0n/plantbasedbecky
20:40 Slice + Enjoy!
21:36 The Taste Test
22:48 Closing remarks
Thanks for watching!
Remember to LIKE and SUBSCRIBE if you enjoyed this video, and COMMENT with any thoughts or questions!!
RECIPE: Jalapeño Popper Cornbread 🌽
Ingredients:
1/2 cup melted vegan butter + more for coating pan
2 Jalapeños, 1 diced and 1 sliced in circles (remove seeds for less spice)
2 TBSP pure maple syrup
8 oz tub vegan cream cheese (I used Miyokos plain)
1/2 heaping cup vegan cheddar shreds (I used Violife)
1-2 tsp Garlic Powder
1 package Bob’s Red Mill Gluten free cornbread mix (or your own mix, change the milk, butter and eggs accordingly)
1.5 cups Oat Milk (or other plant milk) with 1.5 TBSP Apple Cider Vinegar or Lemon Juice
2 Flax Eggs (2 TBSP ground flax + 4 TBSP water)
Directions:
1. Preheat oven to 375F
2. Coat a 9x9 baking dish in melted vegan butter
3. Add sliced jalapeño to the bottom of the dish, spaced evenly
4. Drizzle maple syrup over the slices
5. Mix the diced jalapeño, vegan cream cheese, vegan cheddar and garlic powder together
6. Make the batter by adding the cornbread mix, vegan buttermilk, flax egg and melted vegan butter to the bowl and whisk to combine
7. Add half the batter to the pan, spread in an even layer over the jalapenos
8. Add the filling in an even layer (pipe it if you like!), followed by the rest of the batter in an even layer
9. Bake for 25 minutes until golden brown. Wait 5-10 to slice and enjoy!
Of course enjoy this with whatever dish you like! I sautéed onion, potatoes and kale in veggie broth, then added 1/2 a can of coconut milk, 1 chopped tomato and 1/4 cup of nutritional yeast, salt and pepper, then covered to simmer until potatoes were tender. Before serving I added some baked tofu.
ENJOY!
🌟 *Join the Plant-Based Path Coaching Program*:
Are you ready to take your health to the next level with personalized guidance and support? Join my Plant-Based Path Coaching Program today! Learn more at https://becky-hill.com/book
Thank you for watching and supporting my channel! 💚
Stay nourished and well in your plant-based life.
Becky
