- 2 tablespoons flaxseed meal (ground flaxseeds)
- 1 ½ cups fine- or medium-grind cornmeal
- 1 ¼ cups whole wheat pastry flour (all-purpose also works)
- 4 teaspoons baking powder
- ¾ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 ¼ cups unsweetened unflavored non-dairy milk
- ½ cup extra virgin olive oil, plus more for greasing the baking dish
- 3 tablespoons pure maple syrup
- One 14-ounce can corn, drained and rinsed
- 1 heaping tablespoon minced cilantro
- ⅓ cup sliced pickled jalapeños, roughly chopped
- 1 small or ½ medium red onion, half finely diced and half thinly sliced
- Preheat the oven to 375°F. Lightly grease a square 9-inch baking dish (a pie plate will work, too) with oil. Set aside.
- In a medium bowl, combine the flaxseed meal with 6 tablespoons of water. Let stand while you prep the rest of the ingredients, 5 to 10 minutes. It should thicken and become a bit gelatinous – this mixture is known as a “flax egg”.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and pepper.
- To the flaxseed mixture, add the milk, oil, maple syrup, corn, cilantro, half of the jalapenos, and the diced onion. Stir to combine. Pour this mixture into the cornmeal mixture and fold to combine, just until the batter comes together – do not overmix.
- Transfer the mixture to the prepared baking dish and scatter the remaining jalapenos and sliced onions over the top.
- Bake for 35 to 40 minutes, until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few crumbs.
- Remove from the oven and cool for at least 20 minutes. (If you slice the bread too early, it will crumble). This cornbread is best eaten day-of. Leftovers can be stored in the fridge and reheated on the stove or in a toaster oven.
- Serving Size: 1 piece
- Calories: 165
- Carbohydrates: 23.2 g
- Fiber: 2.5 g
- Protein: 2.8 g
Keywords: vegan, cornbread, cornmeal, jalapeno, corn