Fully Loaded Cornbread
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Cooking time35 min![]()
Prep time20 min![]()
Servings10
Ingredients
- 1 cup (250 mL) cornmeal
- 1 cup (250 mL) all-purpose flour
- 2 tablespoons (30 mL) baking powder
- 1 cup (250 mL) non-dairy milk
- 1 tablespoon (15 mL) apple cider vinegar
- 1/2 cup (125 mL) Dairy-free Becel® Plant Butter - Unsalted
- 1/2 cup (125 mL) brown sugar
- 2 eggs
- 1 (250g) package Violife® Just Like Cheddar shreds
- 1 cup (250 mL) corn kernels
- 1 jalapeno pepper, deseeded and finely chopped
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 400°F.
- Combine cornmeal, flour and baking powder.
- Combine non dairy milk and vinegar.
- Cream 1/2 cup Becel® Unsalted Plant Butter with brown sugar until light and fluffy. Add in eggs and continue to beat.
- Add in cornmeal mixture and stir until just combined. Stir in Violife® Just Like Cheddar Shreds, corn and jalapeño.
- Heat a 10-inch cast iron pan over medium-high.
- Melt the remaining 2 tablespoons of Becel® Unsalted Plant Butter and swirl pan to coat.
- Pour batter into pan and place in the oven until golden and cooked through, about 35 minutes.
