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Prep time
10 minutes
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Cook time
20 minutes
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Makes
6-inch round cornbread
Author Notes
Day 5 exploring sourdough discards. Yum...jalapeno cornbread. I would add cheese, but I had no vegan cheese. Of course, if you aren't keeping it vegan, feel free to add some cheese. If you like spicy, don't remove the seeds and membranes from the jalapeno. If you like things a little milder, use half and remove the seeds and membranes. You can also substitute up to 1/4 cup whole wheat for 1/4 cup all-purpose flour. Maple syrup, brown rice syrup would works well for the agave syrup. Melted vegan or regular butter , or even olive oil or a neutral oil can be used in place of the coconut oil. —weshook
Ingredients
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1/2 cup
all-purpose flour
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1/2 cup
cornmeal
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1/2 teaspoon
baking powder
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1/4 teaspoon
salt
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2 tablespoons
coconut oil, melted
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2 ounces
sourdough starter
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2 tablespoons
agave syrup
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1/2 cup
soy milk
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1
jalapeno, finely diced.
Directions
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Preheat the oven to 400 degrees. Grease thoroughly a 6-inch round cake pan.
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In a small bowl, stir together the dry ingredients.
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In the small bowl that you melted the coconut oil in, stir together the coconut oil, sourdough starter and the agave syrup. Set aside.
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Add the milk to the dry ingredients and stir until just combined. Add the coconut oil mixture and the diced jalapeno. Add the cheese here if you want it. Stir again...gently.
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Pour the batter into the pan. Add more cheese on top to be extra awesome. Bake for 15-20 minutes or until a pick comes out clean. Eat with butter or chili, or just plain.
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