Blazing Vegan Cornbread (oil and refined sugar free!)

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Hey babes!

So, funny story: as you probably know from my constant use of peppers, your narrator loves some spicy food. I’m always down to try some new spice blend or chili pepper. However, as much as I love them, there is a limit to my tolerance for pure mouth-fire.

One of my most reliable taste-testers makes me look like a newborn baby when it comes to spice tolerance. The man could swallow raw habaneros and chase it with gasoline.

As a side to a big pot of New Year’s 3-bean chili, I decided to make us cornbread. A) it’s traditional, and B) we both really like it. Since he’s not vegan, I’m always looking for ways to really blow the omnivorous competition out of the water when I present him new dishes, so I decided in order to punch up the moisture and flavor of my oil/sugar-free dish, I would add not one but two different kinds of peppers: canned jalapenos and a fresh, diced Serrano.

Yeah…

On the upside, I completely hit the mark texturally. The result was moist, warm, and savory. On the downside…

I thought I was going to melt from the inside. I will say, that eating it with the chili mellowed it out some, and my tester truly enjoyed the flavor. So, I will give you the full recipe, with some heat-tolerance caveats. Just be warned that, baked-good or not, this dish does not play around when it comes to bringing the heat.

Blazing Vegan Cornbread (oil and refined sugar free!)
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Blazing Vegan Cornbread (oil and refined sugar free!)

Recipe by MonicaDifficulty: Medium
Servings

10

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 1 cup plain unsweetened almond milk

  • 2 tablespoons white vinegar

  • 2 tablespoons ground flax meal

  • 6 tablespoons warm water

  • 3/4 cup all-purpose flour

  • 3/4 cup cornmeal

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 tsp chili powder

  • 1/4 cup unsweetened applesauce

  • 1/2 cup frozen corn kernels thawed

  • 1 serrano pepper, diced

  • 1/8 cup pickled jalapenos, diced

Directions

  • Preheat oven to 425 degrees F.
  • Mix almond milk and vinegar in a bowl and set aside.
  • In a smaller mixing bow, mix water and flax meal.
  • In your main mixing bowl, mix all the remaining dry ingredients.
  • Add applesauce and the contents of the other two mixing bowls. Stir with spoon or mixer (it doesn’t matter if it’s a little lumpy).
  • Mix in peppers and corn.
  • Pour batter into an 8×8 square).
  • Bake for 30 minutes, or until toothpick comes out clean when you prick the middle.
  • Let rest for 10-15 minutes before slicing.

Notes

  • Unless you like your food extremely spicy, I might recommend either the jalapenos or the serrano pepper, not necessarily both (jalapenos will be the least spicy of the three choices).
  • Inspired by this recipe.