Vegan Corn Cakes and Jalapeño Butter

Yield: serves 2-4

Total Time: 30 minutes

Note: try to make your jalapeño butter hours ahead so the spice can marinade

Ingredients (for Corn Cakes):

• 1 cup cornmeal

• ½ cup flour

• ½ teaspoon salt

• 1 tablespoon brown sugar

• 2 teaspoons baking powder

• 1 tablespoon applesauce

• ¼ cup vegan yogurt

• 1 ½ cups vegan milk - I used oat milk

• 1 tablespoon apple cider vinegar

Steps:

1. Combine the vegan milk and apple cider vinegar - let set for 5 minutes

2. Heat skillet to medium low

3. Mix cornmeal, flour, salt, brown sugar, and baking powder together

4. Mix applesauce, yogurt, and milk mix together

5. Combine bowls and thoroughly mix

6. Lightly grease the skillet with butter or oil and pour batter into the skillet like you would with a pancake - I used ⅓ cup per cake

7. Let cook on one side till bubbles cover the surface and flip

8. Repeat till all batter is used

9. Serve and enjoy!

Jalapeño Butter:

1. Very finely chop one jalapeño

2. Combine chopped jalapeño, ½ cup softened vegan butter, and ¼ teaspoon salt

3. Mix well so salt is evenly distributed

This meal was so tasty that one of my cats hopped on the counter and ate half of the last corn cake before I had a chance to finish it. My husband described this meal as “a pioneer meal” and told me how much he enjoyed it twice which confirmed that it was worth posting. I wanted pancakes but I also didn’t want a sweet dinner so I made these corn cakes and served them with Amy’s Vegan Chili with some vegan sourcream and green onions. It was such a delicious meal! The jalapeño butter is very straightforward and could maybe use some razzle dazzle but also the simplicity of it went well with this meal. Hope y'all enjoy this!