Cheesy Jalapeño Cornbread (Gluten-Free & Vegan)

I’m a little late in sharing some goodies I made for Thanksgiving, but I’m right on time for American Thanksgiving, right?  This cornbread was the perfect holiday meal accessory.

I don’t eat vegan cheese very often, but I decided to try it out in my baking.  It turned out creamy and tasty in this spicy cornbread.  This isn’t your traditional cornbread, but I still have several jalapeño peppers in my freezer from this summer’s bounty, so I decided, why not change things up.  We love spice in my house, but the amount used here is not too spicy.  You can add a little more if you’d like, but I wouldn’t reduce.


Cheesy Jalapeño Cornbread Recipe (adapted from Babycakes)

Makes 1 8″ loaf


  • 2/3 cup rice milk or almond milk
  • 1 tablespoon apple cider vinegar
  • 3/4 cup gluten-free all-purpose baking flour
  • 3/4 cup organic cornmeal
  • 1/4 cup organic corn flour
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1/2 cup coconut oil
  • 1/4 cup pure maple syrup
  • 1/3 cup unsweetened applesauce
  • 1 tablespoon pure vanilla extract
  • 1/4 cup jalapeños, seeded and diced
  • 2/3 cup diced vegan cheddar cheese



  • Preheat the oven to 325°F.  Lightly grease an 8 x 4 x 3″ loaf pan with coconut oil.
  • Pour the rice milk and apple cider vinegar into a small bowl.  Do not stir, just set aside to develop a ‘buttermilk’.
  • In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum, and salt.
  • Add the oil, maple syrup, applesauce, and vanilla to the dry ingredients.  Stir until well combined.
  • Pour the ‘buttermilk’ into the batter and mix gently until all ingredients are combined and a slightly grainy batter is formed.
  • Using a silicone spatula, fold in the jalapeños and cheese until evenly distributed.
  • Pour the batter into the greased pan and bake on the center rack for 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Let stand in the pan for 20 minutes.  Gently remove from pan and cut into approximately 10 slices.
  • Can store for up to 3 days in an airtight container.
  • Enjoy!



Grilled Corn Salad With Black Beans + Cilantro

Who loves summer salads?  We’re having a different one practically every night over at my place.  This salad especially screams summer, with juicy corn on the cob grown locally and picked up at our farmer’s market to the refreshing lemony, cilantro and other fresh ingredients.  This salad has a nice punch of spice thanks to the jalapeño, and I actually used three, but I really enjoy (extra) spicy food, so I suggested you use two in the recipe.

Grilled Corn Salad With Black Beans + Cilantro Recipe

Makes 4-6 servings


  • 6 ears of corn, shucked and rinsed
  • 1 red bell pepper, washed and diced
  • 1 can black beans, rinsed
  • 1/2 cup fresh cilantro, chopped
  • 2 jalapeño peppers, seeds removed, minced
  • juice of 1 lime
  • juice of 1 lemon
  • 2 tablespoons olive oil
  • kosher sea salt and freshly ground pepper to taste


  • Preheat grill to medium-high heat.  Place corn on grill and allow it to grill on all sides, about 10 minutes in total.  When you see charred barbeque marks, it’s good to go.


  • Allow corn to cool enough to handle and in the meanwhile, in a large bowl, combine bell pepper, black beans, and jalapeño.
  • Slice the corn kernels off of the cob, and add them to the bowl.




  • Top with lemon and lime juices and olive oil.  Add salt and pepper, mix, and taste.  Adjust flavouring with either more salt and pepper or more lime/lemon juice, or if you’re like me, an extra jalapeño pepper.


  • Enjoy!

Jalapeño Popper Stuffed Mushrooms

This recipe came about when my son picked some jalapeños from our garden a few days ago.  I was thinking, what shall I do with my jalapeños aside from salsa?  I looked in the fridge, saw what I had, and decided to put it all together for a great little appetizer or side.  If you like heat like I do, then these are for you.  They are muy caliente!

Jalapeño Popper Stuffed Mushrooms Recipe

Makes 8 stuffed mushrooms


  • 8 cremini mushrooms, washed, stems removed and saved
  • 1 jalapeño, washed, seeds removed, diced
  • 1 clove garlic, minced
  • 1 small sweet orange pepper, washed, seeds removed, diced
  • 2 small sweet yellow tomatoes, finely chopped
  • 1/4 cup freshly grated organic raw cheddar cheese
  • 2 tablespoons fresh chives, minced
  • a pinch of sea salt and freshly ground black pepper
  • 1 teaspoon extra virgin olive oil


  • Preheat oven to 350°F.
  • Remove the stems from the mushrooms, and finely chop the stems.
  • Place mushroom caps onto an oiled baking sheet.
  • In a small bowl, combine jalapeño, mushroom stems, garlic, orange pepper, tomato, salt and pepper.
  •  Carefully spoon the mixture into each mushroom cap.  For a vegan version of this recipe, stop here and pop them in the oven for 20 minutes.


  • Top with grated cheese and sprinkle fresh chives over each mushroom.


  • Place in the oven for 20 minutes, or until cheese has melted.  You can put them under the broiler for 2 minutes to get a little bit of a brown top.
  • Enjoy as an appetizer, or with a large green salad!

Jalapeno Popper Stuffed Mushrooms

Jalapeno Popper Stuffed Mushrooms