Description

Calling all cornbread lovers! Healthy and wholesome, these simple mini Jalapeño Cornmeal Drop Biscuits are SO addicting! Perfectly tender and filled with jalapeño and cornmeal goodness, they make for excellent cornmeal dippers in your favorite chilis or soups. Slightly sweet with a crisp exterior and fluffy interior they are full of flavor making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free and no highly processed ingredients.

Ingredients

Scale

1 jalapeño pepper, seeded, very fine dice (optional)
¾ cup + 1 Tablespoon cornmeal
2 Tablespoons almond flour (or flour of choice) *
2 Tablespoons unsweetened plain plant milk
1 ½ teaspoons baking powder
2 Tablespoons almond butter
1 Tablespoon organic maple syrup
2 Tablespoons organic unsweetened applesauce (+/-)
½ teaspoon apple cider vinegar
¼ teaspoon sea salt (+/- to taste) *

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Instructions

Preheat the oven to 350 F.
Line a baking sheet with a silicone baking mat or parchment paper, set aside.
Place the dry ingredients (cornmeal, flour, baking powder, and sea salt) into a bowl, whisk to combine.
Add the almond butter, plant milk, applesauce, apple cider vinegar, and maple syrup to the dry ingredients. Mix until well combined. Then add the finely diced jalapeno peppers, mix to combine. The dough should be able to hold together. It is a semi-wet dough but can still form a ball when gently rolled. If the dough does not hold a round shape in step 5 below, mix in a teaspoon or more of cornmeal.
Use a small cookie scoop or a rounded tablespoon to scoop up the dough, then gently roll the cornmeal dough into small balls and place them on the lined baking sheet. Note: These are a mini drop biscuit not the size of a normal biscuit.
Bake in a 350 F preheated oven for 12 minutes. Remove from the oven and allow to set on the baking sheet for 4 minutes before transferring to a cooling rack.
Serve warm as a treat or in your favorite chili or soup!

Notes

*Cornmeal Drop Biscuits: These cornmeal drop biscuits are slightly drier than normal cornbread as they are used like a “crouton” in soups and chilis. If you are looking for a more traditional cornbread type recipe, try our Jalapeño Corn Muffins, so DELISH!!!

*Flour: This recipe was designed to be gluten-free. We do want to share that we did several kitchen tests with brown rice flour and oat flour, but we found that we could taste those flours in the cornmeal poppers and chose to go with a lighter flavored flour.

*Jalapeño Pepper: The jalapeño pepper is optional. It really adds nice flavor to the cornmeal drop biscuits. Make sure you finely dice (just short of mincing) the jalapeño, so the cornmeal biscuits stick together nicely. Larger chunks of jalapeño pepper can cause the biscuit to not stick together. Do not place the jalapeño into a food processor, this tears up the jalapeño and causes it to release too much water, creating a soggy biscuit.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: Makes 16 to 19 mini drop biscuits

*Storage: Use within 5 days.