loveandlemons4.7
Spicy Chipotle Cornbread
Our favorite cornbread recipe! It's easy to make, lightly sweet, and spicy/smoky - perfect with a hot bowl of soup. Vegan!
👥 16 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing 3 inches of overhang on two sides, or lightly spray with cooking spray.
2
In a medium bowl, combine the flaxseed and water. Set aside to thicken for about ⏱️ 5 minutes.
3
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
cornmeal (I like Arrowhead Mills)1 cupflour (all-purpose or white/wheat mix)1 cupbaking powder2 teaspoons
4
Stir the flaxseed mixture, then add the almond milk, maple syrup, coconut oil, and apple cider vinegar.
apple cider vinegar1 teaspoon
5
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn kernels, chipotle, and scallions. Don’t overmix. Pour the batter into the pan and bake for ⏱️ 25 minutes or until a toothpick comes out clean. Let cool for at least ⏱️ 10 minutes before slicing.
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