Pineapple Jalapeno Cornbread - Vegan
Pineapple Jalapeno Cornbread is the perfect mix of sweet and spicy. Made with caramelized pineapple and pineapple juice for extra pineapple flavour. Balance the sweetness with jalapeno, as much or as little as you like.
Servings 9 pieces
Calories 263 kcal
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.