Best 3 Vegan Jalapeno Cornbread In The Air Fryer Recipes

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In the realm of vegan culinary delights, the air fryer has emerged as a revolutionary tool that transforms ordinary ingredients into extraordinary dishes. Its ability to create crispy, golden-brown exteriors while maintaining a tender, moist interior has made it a favorite among health-conscious foodies. And when it comes to vegan jalapeno cornbread, the air fryer takes this classic Southern comfort food to new heights of flavor and texture. This article will guide you through the process of creating the perfect vegan jalapeno cornbread in your air fryer, providing you with a step-by-step recipe and helpful tips to ensure a successful and delicious outcome. Get ready to embark on a culinary journey that combines the spicy kick of jalapenos with the comforting sweetness of cornbread, all while embracing the convenience and health benefits of air frying.

Let's cook with our recipes!

VEGAN JALAPENO CORNBREAD IN THE AIR FRYER



Vegan Jalapeno Cornbread in the Air Fryer image

Tasty, spicy, rich cornbread that is vegan, and done in the air fryer! Please be aware that different brands and sizes may yield different results. You will need an air fryer that accommodates adding a 6-inch inner pot.

Provided by Bibi

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 30m

Yield 6

Number Of Ingredients 13

1 tablespoon flaxseed meal
3 tablespoons water
cooking spray
1 cup stone-ground yellow cornmeal
⅔ cup all-purpose flour
¼ cup nutritional yeast
2 tablespoons white sugar
2 ¼ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup unsweetened almond milk
⅓ cup vegetable oil
1 large jalapeno pepper, seeded and minced, or to taste

Steps:

  • Combine water and flaxseed meal in a small bowl and set aside for 10 minutes.
  • Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray a 6-inch heat-proof inner pot with cooking spray.
  • Combine cornmeal, flour, nutritional yeast, sugar, baking powder, salt, and pepper in a medium mixing bowl. Add the flaxseed and water mixture, almond milk, and oil; stir until it just comes together with no lumps. Stir in jalapeno and pour into the prepared pot; place into the air fryer.
  • Cook in the preheated air fryer for 15 minutes. Remove the inner pot carefully with tongs, flip the cornbread, and continue to air fry until a toothpick inserted into the center comes out clean, about 5 minutes more. Serve warm.

Nutrition Facts : Calories 294.2 calories, Carbohydrate 37 g, Fat 13.9 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 2 g, Sodium 485.7 mg, Sugar 5.9 g

AIR FRYER VEGAN JALAPENO CORNBREAD RECIPE



Air Fryer Vegan jalapeno Cornbread Recipe image

Air fryer vegan jalapeno cornbread recipe. This Vegan Jalapeño Cornbread is the perfect gluten-free and vegetarian side dish for your next dinner....

Provided by myediblefood

Categories     Vegan Recipes

Time 20m

Yield 6

Number Of Ingredients 12

1 tablespoon flaxseed meal
3 tablespoons water
1 cup stone-ground yellow cornmeal
2/3 cup all-purpose flour
1/4 cup nutritional yeast
2 tablespoons sugar
2¼​ teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (250 ml) unsweetened almond milk
1/3 cup (80 ml) vegetable oil
1 jalapeno pepper, seeded and minced

Steps:

  • if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'myediblefood_com-leader-1','ezslot_6',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'myediblefood_com-leader-1','ezslot_7',126,'0','1'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_1')};.leader-1-multi-126{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:15px!important;margin-left:auto!important;margin-right:auto!important;margin-top:15px!important;max-width:100%!important;min-height:250px;min-width:250px;padding:0;text-align:center!important}InstructionsIn a small mixing bowl, combine water and flaxseed meal. Mix well and set aside.Preheat your air fryer to 350º F (175º C) for 5 minutes.Spray the air fryer basket with nonstick cooking spray.In a medium mixing bowl, combine cornmeal, all-purpose flour, yeast, sugar, baking powder, salt, and black pepper. Stir until the mixture comes together with no lumps.Stir in minced jalapeno, then pour jalapeno mixture into the prepared basket.Bake in the treated fryer for 15 minutes, then, using tongs, flip the bread and continue cooking for a further 5 minutes or until the toothpick inserted in the center comes out clean.Serve warm.

Nutrition Facts : Nutrition facts 294 calories 14 grams fat

VEGAN JALAPEñO CORNBREAD RING RECIPE BY TASTY



Vegan Jalapeño Cornbread Ring Recipe by Tasty image

This vegan jalapeño cornbread ring with cashew queso is an explosion of flavors and the perfect side for Thanksgiving and game day.

Provided by Chris Rosa

Categories     Snacks

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

1 ½ cups unsweetened non-dairy milk
2 teaspoons lemon juice
1 cup yellow cornmeal
1 ⅔ cups all purpose flour
2 teaspoons kosher salt
3 tablespoons granulated sugar
4 teaspoons baking powder
1 jalapeño, seeded and diced
14.5 oz canned creamed corn
¼ cup vegetable oil
nonstick cooking spray, for greasing
vegan queso
2 roma tomatoes, seeded and diced
2 scallions, thinly sliced

Steps:

  • Set a rack in the lower third of the oven. Preheat the oven to 350°F (180°C).
  • In a medium bowl, whisk together the non-dairy milk and lemon juice. Set aside for at least 10 minutes--this will create a vegan buttermilk substitute.
  • In a large bowl, combine the cornmeal, flour, salt, sugar, baking powder and diced jalapeño.
  • Add the non-dairy milk mixture, creamed corn, and vegetable oil to the dry ingredients and beat with an electric hand mixer until fully combined.
  • Grease a 12-cup bundt pan with nonstick spray. Transfer the batter to the pan.
  • Bake the cornbread on the lower oven rack for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before inverting onto a wire rack set over a baking sheet.
  • Before serving, pour the vegan queso over the cornbread and top with the diced tomato and sliced scallions. Slice the cornbread ring and serve with any leftover vegan queso alongside.
  • Enjoy!

Nutrition Facts : Calories 331 calories, Carbohydrate 55 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, Sugar 7 grams

Tips:

  • Ensure the cornmeal is finely ground for a smooth batter. If using coarse cornmeal, blend it in a food processor until fine.
  • Use fresh jalapeños for a vibrant flavor. Remove the seeds and ribs before dicing to reduce the heat level.
  • For a sweeter cornbread, add 1/4 cup of sugar to the batter.
  • If you like a crispy crust, brush the top of the cornbread with melted vegan butter before air frying.
  • Serve the cornbread immediately with your favorite sides, such as chili, soup, or roasted vegetables.

Conclusion:

This vegan jalapeño cornbread is an easy and delicious treat that can be enjoyed by everyone, regardless of their dietary restrictions. It's a great way to use up leftover cornmeal and is perfect for a quick snack or side dish. With its slightly spicy and slightly sweet flavor, this cornbread is sure to be a hit at your next gathering. Give it a try and let us know what you think!

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