2jalapeñosde-seeded and finely diced plus slices for the tops
½cupcooked corn kernels
¾cupvegan mozzarella shreds
Preheat oven to 375 degrees Fahrenheit.
Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
In a large bowl, mix all the dry ingredients together. Set aside.
In a smaller bowl, mix all the wet ingredients together EXCEPT the final 2 tablespoon of butter. Mix slowly to incorporate, then a bit quicker to mix together properly.
Pour the wet ingredients into the dry and mix until combined. Add in the diced jalapeños, corn, and cheese and mix gently.
In your cast iron skillet, add the 2 tablespoons of butter. Place the cast iron in your oven and leave it there until the butter is melted and the cast iron is hot, about 3-5 minutes. You want the cast iron to be hot so that the dough starts baking the second it hits the cast iron.
Remove the cast iron CAREFULLY with an oven mitt, it will be very hot. Spoon the batter into the cast iron and on top of the butter.
Add a few thin slices of jalapeño to the top of the cornbread and press down gently. Bake for 25 minutes, until the crust is golden brown and the butter is bubbling on the sides.
Allow to cool slightly, then cut with a dinner knife and serve. Enjoy!
NotesEnsure to use a well seasoned cast iron for this recipe so that it doesn’t stick. Alternatively, you want use a 9×9 or a 9×13 baking dish instead.If you try this Easy Cheesy Cornbread Skillet please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.