Jalapeno Bacon Cornbread

Loaded with our Smoky Maple Bacon Tempeh and spicy jalapenos, our melt-in-your-mouth cornbread is the perfect match for any fall or winter soup. Keep maple syrup at the table for an extra drizzle just before that first bite.

Makes 12 servings

what you’ll need:

6 tablespoons vegan butter spread, melted and divided
1 ½ cups cornmeal
½ cup conventional or gluten-free all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon sea salt
1 cup non-dairy milk
3 tablespoons pure maple syrup
1 small jalapeno, seeds removed and minced
1 package Tofurky® Smoky Maple Bacon Tempeh, diced into ¼” cubes

how to make:

1. Preheat oven to 400˚F. Lightly grease a cast iron skillet or 9” glass pie pan.
2. In a large skillet over medium heat, warm 1 tablespoon vegan butter. Pan-fry tempeh until browned, about 4-5 minutes. Remove from heat.
3. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a separate mixing bowl, whisk together milk, syrup, and remaining melted butter. Add to the dry mixture and stir just until combined. Fold in the tempeh and minced jalapeno.
4. Pour into prepared pan, and bake until golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes. Allow to cool for 10 minutes in the pan before slicing in wedges.

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