Jalapeño Onion Cornbread
- 16 hr 30 min
- Serves 8
- 9 ingredients
30 minutes to prep, 16 hours to cook. A vibrant raw‑vegan cornbread that combines sweet corn, almond flour, and a spicy jalapeño kick. Dehydrated to a crisp exterior and tender interior, it makes a nutritious snack or holiday side.
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Method
Place the corn kernels (fresh or frozen), ground freeze‑dried corn, almond flour, softened coconut butter, warm water, and Himalayan crystal salt in a food processor. Process until the mixture is smooth.
Add the minced onion and seeded, minced jalapeño peppers to the processor and pulse briefly just to combine; do not puree.
Spread the batter onto a 16‑by‑16‑inch dehydrator tray lined with a non‑stick sheet, about ½‑inch thick. Using a dull knife or spatula, score the batter into a 4‑by‑4‑inch grid to create 16 squares.
Dehydrate at 125°F (126°F) for 8 hours. After 8 hours, flip the bread, remove the non‑stick sheet, lower the temperature to 105°F (104°F) and dehydrate for another 8 hours, or until the bread is pliable but holds together.
Allow the bread to cool completely, then serve warm with coconut butter or another spread of your choice.
Store any leftovers in a sealed container in the refrigerator for up to one week.
Tips while you cook
- Blend base ingredients first
- Process corn, freeze‑dried corn, almond flour, coconut butter, water, and salt until smooth before adding onion and jalapeño.
- Pulse aromatics briefly
- Add minced onion and jalapeño and pulse only to combine, avoiding a puree.
- Score batter before dehydrating
- Spread batter ½‑inch thick and score a 4‑by‑4‑inch grid.
- Flip and lower temperature midway
- After 8 hours at 125 °F, flip the bread, remove the sheet, reduce to 105 °F and dehydrate another 8 hours.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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