Cheddar Jalapeño Cornbread

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My friends, I’m sorry but this recipe is NOT vegan. It makes me sad because this is my first recipe with dairy (and a whole lot of it at that!) on the whole blog! I kept debating of whether I should share it at all, but, alas, it was part of Irfan’s bday meal so here it is! I have noted substitutions that can be made to make the recipe dairy-free.


1 1/2 tablespoons butter (dairy free alternative: earth balance)
3/4 cup cornmeal
Good pinch of salt
1/2 tablespoon baking soda
3/4 cup corn kernels
1/2 cup milk (soy, almond, rice etc.)
1/4 cup olive oil
2 eggs beaten (dairy free alternative: flax chia mixture)
1/4 cup olive oil
3/4 cup grated cheddar cheese (dairy free alternative: daiya “cheese”)
1/4 cup jalapeños – deseeded, roasted and chopped


1.Preheat oven to 400 degrees.
2. Combine the dry ingredients, then stir in the corn, milk, oil, eggs, peppers, and half the cheese.
3. Put butter in cast iron skillet or baking pan (a skillet is preferable). Place in oven to melt butter until it is spread over base.
4. Remove pan or skillet from oven and pour in batter.
5. Distribute rest of cheese over top. Bake for 25-35 minutes until a skewer comes out clean.

Courtesy of Insight Meditation Society (Irfan first had this cornbread on retreat at IMS!)


4 Comments on “Cheddar Jalapeño Cornbread”

  1. Keep the recipes coming Kiran! All good stuff!

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