Jalapeño Ched Cornbread
Made on the stovetop with homemade wfpb vegan sos-free cheddar
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!
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