A comfort food staple gets a health-conscious makeover with this Vegan Chile Cornbread. Made with coconut oil, flaxseed, and whole wheat flour, this is a quick and delicious bread that pairs perfectly with a hearty chili or stew!
Happy Hump Day amigos! I'm seriously struggling rn so who's ready for some cornbread?
This weekend I made the v adult decision to not head back to Charlottesville for UVA homecoming, instead opting to
spend an absurd amount of money on avocado toast get some writing done at Slipstream, be reminded how much I hate children at a pumpkin patch, and get super drunk on Sunday night watching the widely-proclaimed worst movie in the world, The Room.
As the temperatures have begun to drop, I've been craving healthy recipes that fall under the comfort food umbrella. Most notably, cornbread and chili. Chili is very easy to health-ify - simply add more beans and veggies - but cornbread? Not so much. Typically laden in butter and often studded with cheese, this is a staple that can make you feel a bit sluggish.
The solution? Swap the buttermilk for almond milk, the butter for coconut oil, the egg for a flax egg, and mix in corn and chiles in place of cheese!
The result? Delicious. And easy! And quick! If you have 30 minutes to spare, I implore you to give this recipe a whirl. And be sure to check back Friday, when I'm sharing a recipe for the Vegan Quinoa Chili of your dreams!
Vegan Chile Cornbread
To make this cornbread, you will need:
- 1 cup white whole wheat flour
- 1 cup cornmeal
- 2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/4 cup coconut oil, melted
- 1 cup almond milk
- 1 T flaxseed meal + 3 T water
- 2 T maple syrup
- 1 cup corn kernels (fresh or frozen)
- 1/2 can diced chiles
Begin by preheating the oven to 350F and preparing an 8x8" pan by spraying it with cooking spray. I used a 6x12" pan because I can't find my square one in my mess of a house, is ANYONE surprised.
In a medium bowl, whisk together the flaxseed and water and set aside. In a large bowl, whisk together your flour, cornmeal, baking powder, baking soda and salt and set aside.
At this point, the flax mixture should have gelled. This will be a vegan substitution for an egg. Whisk in the melted coconut oil, almond milk and maple syrup. Add the wet mixture into the dry and mix just until combined. Finally, fold in the corn and chiles to distribute.
Spread the batter into your prepared pan and bake for 25-30 minutes, until a toothpick inserted comes out clean. Let cool, then slice and serve! Preferably with a pat of vegan butter. And some chili. May I recommend this recipe? Or, you can wait until Friday, when I'm bringing you a hearty and delicious new vegan chili recipe! Get hype, friends. Get very hype.