The only thing I find better than cornbread that’s been baked in a cast iron skillet is Blueberry Jalapeno Cornbread baked in a cast iron skillet. This recipe makes a moist, slightly sweet, slightly spicy cornbread with a crispy crust. The recipe is easy to make and does not take long to prepare.
1 cup all purpose flour
1 cup cornmeal
2 tsp. baking powder
1 Tbsp maple syrup
3 Tbsp coconut oil
1 1/2 c plant based milk (almond, lite coconut or soy)
1 small jalapeno, diced
1/2 to 1 cup blueberries – fresh or frozen
4 Tbsp Earth Balance
Putting it all together:
Place a cast iron skillet in the oven and set the temperature to 425F.
Combine the flour, cornmeal, baking powder in a large bowl and mix together.
In a separate bowl pour the soy milk, maple syrup and coconut oil and whisk to blend together well.
pour the wet ingredients into the bowl that contains the dry ingredients – add the blueberries and jalapeno and stir it all together until “just” blended.
Take the cast iron skillet out of the oven- set aside. Decrease the temperature of the oven to 375F. Add the 4 tablespoons of Earth Balance to the hot skillet; making sure to swirl the skillet around in order to distribute it evenly. Pour the corn bread batter into the hot skillet and bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean- 20-25 minutes.
Allow to cool for 10 minutes, slice and serve.
*For extra yumminess I like to make “Maple Butter” to slather on my fresh from the oven cornbread. Before you start the cornbread whip a couple of tablespoons of maple syrup with a couple of tablespoons of Earth Balance and refrigerate until the cornbread is ready to be served*