Jalapeño Ched Cornbread: Your New Favorite Stovetop Cornbread For Dunking

Jalapeno Ched Cornbread on the stovetop? Yes, and it’s absolutely sensational! With its crispy, flaky edges giving way to a soft, flavorful interior, studded with visible chunks of jalapeno and WFPB Vegan SOS-Free “cheddar,” this stovetop sensation is perfect for dunking into your favorite soups, especially the Creamy Tomato Basil Soup—they were made for each other, the perfect dipping and pairing for brunch or an early dinner.

Experience the delightful contrast of textures, the bold, savory flavors, and the kick of jalapeno (or green peppers if you prefer less kick) in every bite.

Recipe Overview – Stovetop Jalapeño Ched Cornbread

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Allergies & Dietary Restriction-Friendly

As usual, all the recipes are allergy-friendly and Top 8/9 Allergy Free:
no dairy, no eggs, no wheat, no gluten, no nuts, no tree nuts, no shellfish, no seafood, no soy, no added salt added, no added oil, no added sugars, no coconut. (All recipes are also vegan unless that wasn’t obvious).
Using only minimally processed and healing foods, from scratch.

Why So Restrictive?

All of the recipes I design are made to be accessible to as many people as possible. Many people have food allergies (220 million worldwide) or dietary restrictions (17.1% of U.S. adults). And many more people (1.7 billion worldwide) are also currently suffering from non-communicable diseases like heart disease, diabetes, cancer, and many others which are responsible for 74% of all deaths.

So these recipes are all made to heal, especially those who already need of healing, and don’t add more than the minimum to get the most flavor. One of the most important rules of cooking is that it’s always easier to add an ingredient to a dish than to remove one that you’ve already added.

Add what you want, but the ingredients selected not only cause the least harm they also give the most benefits!

Why Dry Spices and Powdered Ingredients?

With accessibility comes cost and availability. I wanted to design the items so even low-income or people living in food deserts can still eat healthy healing meals so I’ve used the most affordable, common, and convenient ingredients I can find in my area, but feel free to use fresh, frozen, or whatever works for you—most scientific studies are done with powdered/dehydrated foods since they can fit in a pill; so any kind of veggie, fruit, or herb is better than nothing. Try the conversion for common dry/fresh ingredients tables if you’re using different from what’s written in the recipe.

Short Recipe Video – Stovetop Jalapeño Ched Cornbread

The Menu for Stovetop Jalapeño Ched Cornbread

Here are some of the most recent dinner recipes for pairing ideas:

• Unstuffed Peppers Casserole – Easy One Pot Stovetop Recipe
• Jalapeño Ched Cornbread: Your New Favorite Stovetop Cornbread For Dunking
• Easy Creamy Tomato Basil Soup: Boil & Blend for a Tasty, Satisfying Brunch
• Boil & Blend Taco Soup: Your New Go-To Tuesday Recipe!
• Low-GI Simmer & Serve Scalloped Potatoes on the Stovetop

How about a different dessert?

• Indulge in Dark Cherry Clafoutis: Quick and Easy One-Pot Dessert
• Sunbutter Raisin Cookie Drops – Simple & Tasty
• Savory Stovetop Cornbread: Comfort Food Made Simple!
• Cinnamon Apple-Raisin Rolls: Fast and Full of Festive Flavor
• Stovetop Banana Cream Hand Pies & Cookies with a Graham Crust

Detailed Directions for Stovetop Jalapeño Ched Cornbread

Jump to Recipe Card

1. Blend or mix all of your dry ingredients for the Cheesy Ched mix, then add it all to a small, room temperature, pot and mix in all the wet ingredients until it forms a thick paste (add more water as needed). Turn the heat on low to medium-low and continue to cook, stir, and scrape the pot with a spoon. Mix and stir until it forms into a single clump/ball and is moderately firm but still pliable.
   

2. Turn off the heat and form the ball into smaller and thinner sections (~¼-inch or 1cm thick) that will fit in your steamer basket (you can even roll them into thick ropes so you can quickly dice them into chunks) and bring about an inch (2.5cm) of water to a boil and place the Ched pieces in your steamer and steam for 10 minutes.

3. Remove them from the steamer and out them in the fridge or freezer until your ready to add them. Now mix your Savory Stovetop Cornbread ingredients in a bowl until a dough forms, then fold in some of the diced jalapeño chunks of ched into the dough with the back of a spoon, then fold the dough over until you find a section without ched and jalapeño and fold in a bit more of each and find another empty section, keep doing this until the bread is loaded or you use up all the ched and jalapeños.

4. Form your loaded cornbread dough into a 1-inch thick squarish shape (make it rectangular for cutting perfect dippers, or just leave it rustic like I have here) add add it to a seasoned pan and cook on medium to medium-high heat, flip after 5-7 minutes or when the top doesn’t look wet anymore, and cook the other side for 5-7 minutes.

5. You should have some nice color and the ched should be nice and gooey. Let rest for a minute or two to firm up a but then slice into your soup dippers and serve with a warm bowl of Creamy Tomato Basil Soup for the ultimate brunch experience!

Why This Recipe for Stovetop Jalapeño Ched Cornbread?

I really wanted savory, spicy, and cheezy dipping sticks to contrast the Creamy Tomato Basil soup as a perfect brunch pairing for sopping up this delightful soup.

The idea of cornbread and jalapeño sounded like the perfect match to me! The gooey ched recipe I have been perfecting for many months now and I love how the final version turns out all tangy and gooey.

This recipe turned out better and easier than I expected and I’m so excited to share it with you. I think you’ll absolutely adore it!

Almost all vegan cheese recipes use some kind of oils (usually coconut) and often they want you to add thickeners like gums or hard-to-find ingredients like agar or other gelling agents. This recipe doesn’t use any processed or refined ingredients!

This recipe uses only whole food, healthy vegan ingredients, without sacrificing flavor for health.

Have ideas for recipes or feedback? Let me know in the comments or connect with me on substack or Instagram!

Blending Without an Immersion Blender or Any Blender

WARNING: Some blender glass will explode if the liquid is too hot, and some motors in immersion blenders can’t handle high heat, so be careful and always check the manual for your appliance if you’re unsure.

You can use any type of blender, just blend about ½ to ⅓ of the soup, in until it’s smooth and well blended, and then add it back into the soup, stir, and serve—or reduce more for an even thicker and creamier soup.

If you don’t have a blender then a potato masher, or even a potato ricer or the back of a fork, will also work. This is also great even chunky and unblended.

🌟The Full Stovetop Jalapeño Ched Cornbread Recipe🌟

Jalapeño Ched Cornbread

Chef Rob

Made on the stovetop with homemade wfpb vegan sos-free cheddar

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer, Bread, Brunch, Comfort Food, Lunch, Side Dish, Snack

Cuisine Mexican, Southern USA

Servings 2 people

Equipment

• 2 Pots 1 small and 1 large with a lid for steaming
• 1 Steaming basket or a small mesh strainer that fits in your large pot without touching the bottom and with a lid
• 1 Seasoned Steel or Cast Iron Pan (How-to Season Steel Cookware)
• 1 Spice / Coffee Grinder optional, if you have oat flour and ground chia

Ingredients

  

CHEESY CHED RECIPE

• 4 tbsp oats to 8
• 3 tbsp brown rice flour
• 1 tbsp nutritional yeast
• ½ tsp paprika
• ¼ tsp onion powder
• ¼ tsp garlic granules
• ¹/16 tsp celery seeds ground
• ¹/16 tsp mustard powder
• ¹/16 tsp turmeric ground
• 2.5 tbsp white vinegar
• 2 tbsp sunflower seed butter or ½ tbsp tahini or 2 tbsp other seed or nut butter
• ½ tbsp tomato paste
• ½ tbsp apple cider vinegar
• 2 + tbsp water just enough until it forms a paste

SAVORY STOVETOP CORNBREAD

• ½ cup oat flour
• ¼ cup cornmeal
• 1 tsp chia ground, or omit and add an extra tbsp of ground flax seeds
• 1 tbsp flax seeds ground
• ½ tbsp sunflower butter or 1 tbsp sunflower seeds ground into a fine powder and mixed with water until it becomes a similar consistency of seed butters

JALAPEÑO CHED CORNBREAD

• ¼ cup jalapeno diced
• ¼ cup CHEESY CHED cut into chunks
• ½ tbsp apple cider vinegar
• ½ cup water or carbonated water

Instructions

 

• Blend or mix all of your dry ingredients for the Cheesy Ched mix, then add it all to a small, room temperature, pot and mix in all the wet ingredients until it forms a thick paste. Turn the heat on low to medium-low and continue to cook, stir, and scrape the pot with a spoon. Mix and stir until it forms into a single clump/ball.
  
• Turn off the heat and form the ball into smaller and thinner sections that will fit in your steamer basket (you can even roll them into thick ropes so you can quickly dice them into chunks) and bring about an inch (2.5cm) of water to a boil and place the Ched pieces in your steamer and steam for 10 minutes.
  
• Remove them from the steamer and out them in the fridge or freezer until your ready to add them. Now mix your Savory Stovetop Cornbread ingredients in a bowl until a dough forms, then fold in some of the diced jalapeño chunks of ched into the dough with the back of a spoon, then fold the dough over until you find a section without ched and jalapeño and fold in a bit more of each and find another empty section, keep doing this until the bread is loaded or you use up all the ched and jalapeños.
  
• Form your loaded cornbread dough into a 1-inch thick squarish shape (make it rectangular for cutting perfect dippers, or just leave it rustic like I have here) add add it to a seasoned pan and cook on medium to medium-high heat, flip after 5-7 minutes or when the top doesn't look wet anymore, and cook the other side for 5-7 minutes.
  
• You should have some nice color and the ched should be nice and gooey. Let rest for a minute or two to firm up a but then slice into your soup dippers and serve with a warm bowl of Creamy Tomato Basil Soup for the ultimate brunch experience!
  

Video

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🧂If you absolutely must add salt or sugar then try to add them to taste, to the top of the food, so you use less, and add in small amounts and only after tasting before adding any more. The same goes for other “less healthy” additions, but the idea should be to try to limit and eventually remove adding them, over time, when you are ready. (Use a finer ground salt as it will taste saltier.)

After a few weeks of not eating a SAD diet your tastebuds reset and you’ll notice and be surprised by the natural sugars and sodium in foods. Check out the great article, and subscribe to, Michael Corthell on Substack.

If you get value from my recipes and writings then please consider buying me a coffee. Thank you!

💡Protips💡

Wear Gloves or Use a Spoon

You don’t want jalapeño in your eyes—or the worst is on your genitals!—so always wear food-safe gloves or completely avoid touching them by folding them in with the back of a spoon.

Stretchy Cheese

This recipe is better with gooey cheese, but if you want it stretchy you can use cassava or tapioca flour to make the cheese all stretchy. Tapioca flour isn’t a whole food, but cassava is, albeit not as stretchy as tapioca.

Substitutes

Jalapeños: Green or any color of bell pepper is a great sub if you don’t like it hot and spicy. Other peppers would also work (e.g. poblano peppers) in this recipe.

Brown Rice: if you have storebought taco seasoning, you can use that instead of combining them yourself.

Ched: if you have a different ched recipe you like more then feel free to use that instead.

Leftovers

The keep well in the fridge for up to a week and work well frozen. A toaster is a great way to quickly warm them up (if frozen make sure they are defrosted first).

Blenders, Immersion Blenders, Or a Potato Masher

If you have oat flour, seed butter, ground flax seeds, and ground chia seeds you shouldn’t even need a blender.

Nutrition Facts Table – Stovetop Jalapeño Ched Cornbread

The Science – Sources

Please tell me how it turned out! Did you: try it, like it, hate it, change it, or do something else unexpected? Help me improve by giving me feedback, thanks!

If I’ve made any mistakes, or something doesn’t make sense, or if you want more/less details, please let me know in the comments below or on substack.

Stay healthy and nourished! Happy cooking!🎁

Chef Robert Leigh

Jalapeño Ched Cornbread: Your New Favorite Stovetop Cornbread For Dunking