I love cornbread, although I rarely have it, since it’s one of those things I only eat when other places or people make it. The best I ever had was a jalapeno corn muffin from the bread basket at Bobby Flay’s Mesa Grill in New York City.
Inspired by my good ol’ BF, here’s the vegan (except for the above pictured butter) cornbread. There’s no need for excuses. With the “vegan” tag or not, this stuff is good.
Prep Time: 40 minutes
Cook Time: 25 minutes
Vegan red bell pepper and hot green pepper cornbread — moist, crisp, and best served with a slab of butter.
Ingredients (Serves 6)
- 2 cups corn flour
- 1 cup whole-wheat flour
- 2 tsp baking powder
- 2 cups almond milk
- 2 tsp apple cider vinegar
- 2 tbsp honey
- 1/3 cup extra-virgin olive oil
- 2 hot green peppers, or 1 jalapeno, chopped
- 1 red bell pepper, chopped
- 1 tsp sea salt
- 1 tbsp ground black pepper
Preheat the oven to 350 degrees Fahrenheit.
First combine the corn flour, the whole-wheat flour and the baking powder in a big bowl. In another bowl, whisk together the almond milk, apple cider vinegar, honey and olive oil. Fold in the wet mixture to the flour mixture.
Meanwhile, chop the green peppers and red bell pepper. Add them to the corn bread mixture and fold them in with salt and pepper until well combined.
Spread mixture into a baking dish as opposed to a bread pan. Bake for 20-25 minutes, or until the top is crispy and a toothpick comes out clean.
Serve aside chili, soup or cooked veggies. My favorite: alone with butter.