Gooey bites of caramelized pineapple are balanced with peppery jalapeno in this plant-based Pineapple Jalapeno Cornbread. Rich and moist, the batter itself comes together in minutes in one bowl. The extra step of caramelizing the pineapple and jalapeno is so worth it, adding depth of flavour, texture, and, in the case of the pineapple, transformation from pale yellow to a gorgeous golden-brown.
The recipe is vegan (dairy-free and egg-free) but feel free to replace the aquafaba with eggs if you eat them.
Ingredients
Visual Overview: Making Pineapple Jalapeno Cornbread
Preheat the oven to 350F.
Line a 9 inch square pan with parchment paper.
Making Pineapple Jalapeno Cornbread, preparing the baking pan
Add the pineapple juice, pineapples and peppers to a frying pan.
Caramelizing the pineapple
Cook over medium heat, until the juice has absorbed and the pineapple and jalapenos are starting to darken (caramelize) but not burn, about 15 minutes. Flip over about half way through.
Caramelizing pineapple and jalapeno
Making the batter for Pineapple Jalapeno Cornbread.
Stir in the wet ingredients and mix until well-combined.
Making the batter for Pineapple Jalapeno Cornbread.
The batter
Making Pineapple Jalapeno Cornbread
You can stir some pieces into the batter if you like. Reserve nicer looking pieces to decorate the top of the cornbread.
Garnishing the top of the cornbread
Bake at 350F until a fork or toothpick comes out clean, about 20-30 minutes.
Pineapple Jalapeno Cornbread.
Let it cool before removing from the pan.
Serving suggestions
This Pineapple Jalapeno Cornbread would work well with our 1-Pot Spicy Black Bean Soup, or you favourite chili. It's also delicious as a snack, slathered with your favourite plant-based butter.
Recipe Card
Pineapple Jalapeno Cornbread - Vegan
Ingredients
Topping
- 1 cup pineapple rounds or chunks
- 1/2 cup jalapeno, sliced, seeds removed [Taste a small piece before deciding how much to use. Use more or less to suit your taste.]
- 2 tablespoons pineapple juice from can of unsweetened pineapples [Or use water]
Batter
- 1 1/3 cup flour
- 2/3 cup cornmeal
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup pineapple juice [Add water if you don't have enough from juice from the can]
- 1/2 cup olive oil [Or substitute with another cooking oil]
- 6 tablespoons aquafaba [Or if you eat eggs you can replace with 2 eggs]
Instructions
Prepare for baking
- Preheat the oven to 350F.
- Line a 9 inch baking sheet with parchment paper.
Caramelize the pineapple and peppers
- Add pineapple and jalapenos and 2 tablespoon pineapple juice to a frying pan. Turn the pineapple and jalapenos over about half-way through - about 10 minutes. Cook on medium heat for a total of about 15- 20 minutes until the juice is absorbed and the pineapple is browning and caramelized.
Make the batter
- In a large bowl, stir together the dry ingredients.
- Stir in the wet ingredients.
- Pour into prepared pan. Decorate the top with the caramelized pineapple and jalapenos. Alternatively, you can stir some into the batter, as well as using some to top the batter.
Bake
- Bake for about 20 to 30 minutes, until a fork or toothpick comes out clean. Let cool before removing from the pan.
Looks wonderful – I will make it for sure. Shannon
Thank you, Shannon! Enjoy 🙂