Betsy’s Cheesy Jalapeno Honey Cornbread Pudding (vegan & plant-based)

With a texture that lies enticingly at the crossroads of cornbread and corn pudding, everyone will be going back for seconds. And it delicious hot or room temperature.

Betsy’s Cheesy Jalapeno Honey Cornbread Pudding (vegan & plant-based)

Yield: 8 servings

1 tablespoon vegetable oil
1.5 boxes Jiffy Vegetarian Corn Muffin Mix (but it is actually vegan)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup vegan sour cream (I like Tofutti when I can find it)
1-15.5 ounce can creamed corn
1-15.5 ounce can yellow sweet corn, drained
1 tablespoon pickled jalapeno brine
1/2 cup shredded vegan cheddar-style cheese
4 green pickled jalapeno peppers, halved lengthwise and then thinly sliced (about 1/4 cup; but use more to taste if desired) + 2 more halves or 1 whole, red or green, sliced a little thicker for garnish
1/4 cup vegan butter, melted, divided
1 tablespoon agave nectar

Preheat oven to 400. Pour oil in 10-inch skillet and place skillet in oven while it preheats. In large bowl, stir together all ingredients, using only 2 tablespoons melted butter. Carefully remove skillet from oven, swirl to coat bottom with hot oil, transfer batter into skillet, gently smooth surface, and arrange remaining sliced jalapenos on top. Whisk together remaining melted butter and agave nectar and drizzle evenly over top. Bake about 45 minutes or until golden on top and crispy around edges. The texture is a delectable cross between cornbread and corn pudding but is sliceable.