Vegan Italian Lukas Breucha Vegan Italian Lukas Breucha

SOFT CORN BREAD

SOFT CORN BREAD

SERVES ONE 9-INCH (23cm) SQUARE PAN

  • 4 or 5 jalapeño peppers
  • 2 cups (275g / 10oz) cornmeal
  • 1 1/4 cups (150g / 5oz) white spelt flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 1/4 cups (300ml) oat milk
  • 1/4 cup (50ml) olive oil
  • 2 tsp. apple cider vinegar
  • NUTRITIONAL VALUES

    Calories: 2025kcal
    Fat: 63.4g (8.1g S.Fat)
    Carbs: 335.4g
    Protein: 45.9g
    Sugar: 28.1g
    Sodium: 4396mg

    METHOD

    Preheat the oven to 200°C/400°F

    Make thin rings out of the jalapenos.

    Stir with a wooden spoon until the flour and liquid combine to form a smooth batter after combining all of the ingredients with 2/3 cup (150 ml) water.

    Pour the batter into a parchment-lined 9-inch (23-cm) square pan. Bake for 35 minutes, smoothing the surface.
    RECIPE NOTES

    Our spicy jalapeno corn bread pairs well with our craft beer and vegetable chili.
    Read More

    Follow us on Instagram and never miss a new recipe!

    What we’re cooking with.

    All recipes from the Vegan Manager

    Operations Insider - the home of the Vegan Manager

    Ad

    When we cook we are listening to the Blinkist* summaries - because it’s simply the best and you learn while having fun cooking.

    * = Affiliate Link