If you’re in the mood to try something different, then this chili cornbread will satisfy your cravings! The first bite is a delicious mix of smoky flavor with a slightly sweet hint of corn, and after a few seconds, the delicious spiciness comes to greet you.
Makes 9-12 servings
Turn the oven on to 350f and line your baking dish with baking or greaseproof paper. Melt the coconut oil and leave to cool.
Pour the almond milk and apple cider vinegar or lemon juice into a bowl and whisk together. This will create a ‘buttermilk’, so don’t worry when it starts to curdle or separate.
Finely chop the chili into tiny pieces and add it with all of the other dry ingredients into another bowl. Stir thoroughly.
* Top Tip *
Wearing disposable gloves helps to avoid any accidental chili ‘after burn’ if you forget and touch your skin after chopping.
Add the cooled, liquid coconut oil and maple syrup to the ‘buttermilk’ bowl, and whisk briskly for a minute or so to combine and create a slightly frothy mixture.
Pour the liquid into the dry ingredients bowl and stir together until you have a thick batter without any lumps. Pour into the baking dish and pop in the oven for 30-35 mins. To check it’s cooked, insert a skewer into the middle and it should come out clean.
* Serving Suggestion *
The chili cornbread tastes delicious both warm and cold, and is a great side for soup, chili con carne, or dipped in flavored oils and vinegars. The cornbread will keep for 1-2 days in an airtight container, however it always tastes best on the day you make it as gets drier over time; surely a great reason to share it with your friends!