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Jalapeño Bacon Cornbread
Ingredients
  • 6 tablespoons vegan butter spread, melted and divided
  • 1 package Tofurky Smoky Maple Bacon Tempeh, diced into ¼” cubes
  • 1 ½ cups cornmeal
  • ½ cup conventional or gluten-free all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup non-dairy milk
  • 3 tablespoons pure maple syrup
  • 1 small jalapeño, seeds removed and minced
Steps
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