Mexican Cornbread

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Mexican Cornbread
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This smoky, spicy cornbread will spice up a bowl of soup, a salad or chili.

Yields: Serves 12


1 cup sorghum or maple syrup

1 1/4 cups rice or soy milk

1/4 cup safflower oil

1-2 finely chopped jalapenos, with or without seeds

1 1/2 cups cornmeal

1/2 cup whole wheat pastry flour

1 tsp baking soda

1/2 tsp fine sea salt

1/2-1 tsp cumin

1/2-1 tsp smoked paprika


Preheat oven to 400.

Oil a 9x9 baking dish or 12-cup muffin tin.

Combine the sorghum or maple syrup, non-dairy milk and oil in a medium bowl and mix well. Add the chopped jalapenos, cumin and smoked paprika (all to taste) and allow to sit and soak. In another bowl, stir together the cornmeal, flour, baking soda, salt and more cumin and smoked paprika to taste. Add the dry mixture to the wet mixture and mix just until well combined. Do not over stir!

Pour the batter into the prepared pan and bake for 25-30 mins or until a toothpick inserted in the center comes out clean. They will be golden brown and full of flavor! Cover with your favorite plant-based butter and dig in!

Additional Tips

Make It Yours! Add whatever special ingredients you like to your cornbread..... fresh corn kernels, milder or spicier peppers, green onions or even add your favorite shredded non-dairy cheese to the top to finish baking!

Recipe by
Lisa Secco