Jalapeño Skillet Cornbread // Vegan // Aquafaba // Breaking Chegan

Light and Fluffy Vegan Cornbread Recipe Using Whipped Aquafaba and Jalapeño’s. Full Recipe Below. Thanks for Watching!
Jalapeño Skillet Cornbread
Prep Time: 50 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour
Yield: 1 x 8” Skillet
1 1/2 cups (200g) Coarse Cornmeal
1 1/2 cups (210g) All Purpose Flour
1 tbsp (15g) Baking Powder
1 tsp (5g) Salt
2 tbsp (30g) Maple Syrup
1 1/4 cups (310ml) Almond Milk
1/2 cup (110g) Vegan Butter, Melted
1/2 cup (90g) Aquafaba
1/3 cup (55g) Sugar
In a large bowl, add cornmeal, flour, baking powder and salt. Whisk to combine.
In a medium bowl, add maple syrup, almond milk and vegan butter. Stir to combine.
To prepare aquafaba: add the aquafaba to the bowl of a stand mixer fitted with a whisk attachment. (in lieu of a stand mixer you could also use a hand mixer). Mix on high, adding the sugar in stages. Mix until the aquafaba has become light and fluffy.
Add the maple syrup mixture to the bowl with the dry ingredients and fold to combine. Before everything has been incorporated, fold in the whipped aquafaba. Just before the aquafaba has been incorporated, you can add in any flavourings you would like to use. I added 1/2 cup of chopped jalapeños. Be sure not to over mix.
Bake at 350F for 30-40 minutes, or until the edges start to turn golden brown. Let cool for 5 -10 minutes before cutting. The cornbread tastes the best when it is still warm.
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