2 cups cornmeal
1 cup plain flour
2 tsp baking powder
5g dried chipotle mora chilli
1 pinch pink Himalayan salt
1/3 cup organic coconut oil
2 tbsp maple syrup
2 cups almond milk
2 tsp raw apple cider vinegar or freshly squeezed lemon juice
If you’re in the mood to try something different, then this vegan chilli cornbread will satisfy your cravings!
The first bite is a delicious mix of smoky flavour with a slightly sweet hint of corn, and after a few seconds, the delicious spiciness comes to greet you.
Turn the oven on to 175c 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 chilli into tiny pieces and add it with all of the other dry ingredients into another bowl. Stir thoroughly.
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 chilli cornbread tastes delicious both warm and cold, and is a great side for soup, chilli con carne, or dipped in flavoured 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!
Did you love this recipe? Try our vegan banana bread too!
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