Vegan Jalapeno Cornbread in the Air Fryer

Ingredients and Weight:

• 1 cup (120g) cornmeal
• 1 cup (120g) all-purpose flour
• 1 tablespoon (15g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1/4 teaspoon (1.25g) salt
• 1/4 cup (60ml) vegetable oil
• 1 cup (240ml) unsweetened almond milk
• 1/4 cup (60ml) maple syrup
• 1/4 cup (60ml) plant-based butter, melted
• 1 jalapeno pepper, finely diced
• 1/2 cup (75g) chopped fresh cilantro

Preparation Time:

15 minutes

Cooking Time:

15-18 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat the air fryer to 375°F (190°C).
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the almond milk, maple syrup, melted butter, and jalapeno pepper.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the cilantro.
6. Spray the air fryer basket with cooking spray.
7. Pour the cornbread batter into the basket and smooth out the top.
8. Air fry for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Nutritional Information:

• Calories: 240 per serving
• Fat: 10g
• Carbohydrates: 35g
• Protein: 3g

Dish Characteristics:

• Moist and flavorful cornbread with a hint of spice from the jalapeno pepper
• Suitable for vegans
• Easy to prepare and can be served as a side dish or appetizer

User Comments:

• "This cornbread was the perfect savory and spicy addition to my vegan Thanksgiving dinner." - Sarah
• "The jalapeno pepper gave it just the right amount of kick without being overpowering." - John
• "I love that this cornbread is not only delicious but also plant-based and healthy." - Mary

Special Precautions and Tips:

• Wear gloves when handling the jalapeno pepper to avoid skin irritation.
• If you don't have an air fryer, you can bake the cornbread in a 9x9 inch baking pan at 375°F (190°C) for 20-25 minutes.