Jalapeno-Cheddar Corn Bread

Name: Jalapeno-Cheddar Corn Bread
Yield: makes 10 slices
Ingredients: 2/3 cup rice milk; 1 tablespoon apple cider vinegar; 3/4 cup Bob’s Red Mill gluten-free all-purpose baking flour; 3/4 cup cornmeal; 1/4 cup corn flour; 2 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon xanthan gum; 1 teaspoon salt; 1/2 cup coconut oil, plus more for the pan; 1/2 cup agave nectar; 1/3 cup homemade applesauce (page 78) or store-bought unsweetened applesauce; 1 tablespoon pure vanilla extract; 1/4 cup seeded and diced jalapenos; 2/3 cup diced vegan cheddar cheese, 1/4-inch cubes

December 9, 2011

Embellishing a recipe as iconic as corn bread could be a disaster of New Coke magnitude, so when a friend suggested dolling up the recipe with jalapeños and cheddar cheese, I proceeded with caution. I have issues with vegan cheese—it’s often overprocessed, packed with preservatives, and usually gross—but Emily, my office Queen Bee and resident persnickety vegan, suggested Follow Your Heart’s cheddar and made me a convert. I found nary a gluten globule or preservative in sight, and it melted! My mind adequately blown, I got to work in the kitchen, and a new bakery regular emerged. The cheese has the perfect creamy texture to complement the corn bread’s slightly grainy quality, and its sweetness is offset by the heat of the jalapeños. Bring this along to your next barbecue, but be sure to make extra: Those non-vegan eat-everything sorts tend to devour an unfair share.

Recipe notes

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