If you were raised was raised on crispy cornbread, this recipe is ideal. If you prefer sweetness to your cornbread, just add a little agave nectar or honey.
Preheat oven to 425°F (220°C). Add 1 tablespoon of oil to bottom of cast iron skillet or 9” baking pan and preheat while mixing cornbread. Mix almond milk or rice milk with vinegar and set aside. Combine all dry ingredientsin a medium- size bowl. Then add yogurt, almond (or rice) milk and vinegar. Mix well. Stir in jalapeño, red bell pepper and corn. Remove pan or skillet from oven, pour in mixture and return to oven. Be careful not to burn yourself on the hot pan or skillet in this process. Cook for 20-30 minutes or until top is light brown in color. Remove and let cool for 10 minutes before serving.
This recipe can be used for Cornbread Dressing. Preparation is identical to the instructions above.