Total Time: a little over an hour
Yield: serves 4-6
Jalapeño Cornbread Ingredients:
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar
1 cup vegan milk + 1 tablespoon apple cider vinegar
1 tablespoon cornstarch + 1 tablespoon water
3 tablespoons olive oil
2 jalapeños - finely chopped
Pepper & Onion Sauce Ingredients:
1/2 onion - thinly sliced
4 bell peppers - thinly sliced
1 cup vegan yogurt
1 cup vegan sour cream
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon fresh dill
2 tablespoons chopped chives - for top décor
paprika - for top décor
Instructions Part One: Make the Cornbread!
Make the cornbread. Preheat oven to 425 degrees and grease an 8'' baking dish.
First, mix the vegan milk (I used cashew milk) with the apple cider vinegar and let sit for 5 minutes. This is a vegan buttermilk replacer.
Mix the cornstarch with the water and let sit. This is your egg replacer.
In a mixing bowl, add the cornmeal, flour, baking powder, baking soda, salt, and sugar. Whisk together. Then add the chopped jalapeños. Mix well.
When ready, combine the milk mix, cornstarch mix, and oil. Then add to the bowl with the dry ingredients. Mix all together well.
Pour into the greased baking dish and bake for 20-25 minutes. Top should be golden brown and your knife should come out clean.
Remove from oven and let cool while you prepare the sauce.
Instructions Part Two: Make the Sauce!
Chop the onions and pepper. Set aside in separate bowls.
Melt the butter in a large skillet on low and then add the onion slices and the salt and pepper. Let cook on low until onions are translucent. Not browned.
Add the peppers and dill. Let cook for about 10 more minutes.
While the peppers are cooking, whisk together the sour cream, yogurt, and lemon juice. Then add the mix to the onion/pepper mix.
Cover the skillet and let everything marinade on low for 5-10 minutes. Cut the cornbread into large squares while the sauce is marinating.
Test your sauce and add more salt and pepper as needed.
Instructions Part Three: Assemble that dish!
Put the cornbread squares into the serving bowls. Ladle on the desired amount of sauce.
Top with the chopped chives and paprika.
I got the idea for this recipe from a Moosewood Cookbook that was published in the 70s. Moosewood is a famous "whole foods" and vegetarian restaurant from Ithaca, New York. The restaurant opened in 1973 and they have since published a large collection of cookbooks. I love flipping through them to get inspiration. I came across this shortcake recipe and it sounded delicious so I decided to make it vegan and jazz it up a little with some extra ingredients. I used Forager's vegan sour cream and yogurt. I was definitely pleased with the consistency of both and I see these products at most grocery stores these days. If you wanted to make this dish gluten-free then follow the cornbread recipe as is but replaced the all-purpose flour with Bob's Red Mill Cup-4-Cup gluten-free flour. It's honestly the best gluten-free flour and can be found in pretty much every grocery store. It's in a light blue bag. Hope y'all enjoy!