Okay so you may find this strange. But yesterday I realized I had a jalapeño. And in order to utilize all the ingredients we have in the kitchen, we must figure out ways to use them- yes? So I decided why don't I make some jalapeño cornbread. Yep. Thank you jalapeño for the fine inspiration.
I am from Georgia- in case you haven't read my awesome interview on Plant Based Love yet.
And I'm in love with cornbread. Always have been. I LOVE IT. There is a place in Auburn, Al. that has the best cast iron skillet cornbread. No it's not vegan and no it's def. not healthy. But hey- it was good at the time and I really enjoyed the endless amounts they offered. But those non vegan days are over. And I'm all about that plant based life now. And this cornbread is real great to me. :)
Okay here you go ya'll. Make sure to make some! And enjoy. I paired ours with Buffalo Tofu Tenders & steamed dino kale. The boyfriend really loved the tofu tenders. So it's extra boyfriend approved.
THE DAILY KALE'S GLUTEN FREE VEGAN CORNBREAD muffins
BUFFALO TOFU TENDERS
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