Cornbread reminds me of growing up in the South. It’s the perfect accompaniment to a plate of saucy barbecue, a bowl of hot chili, or served up with some pinto beans. It can be made plain, focusing on the sweetness of the corn, or spiced up with some jalapeños and sharp cheddar. Growing up, this was my world. Nowadays, I’m a vegan Texan living in Seattle but that’s not stopping me from vegan-ifying childhood food favorites.
Vegan cornbread is a type of quick bread, meaning that it uses leavening agents other than yeast or eggs to rise. An advantage of quick breads is that they can be produced quickly and reliably and don’t require the skill that yeast based breads do. This makes cornbread and other quick breads a good choice when you’re in a rush or if you’re simply a nervous cooker. Many cakes, brownies, cookies, banana breads, beer breads, and muffins fall into the delicious quick bread category.
I recently made some hearty chili and was craving healthy vegan cornbread for a tasty Texas-themed food pairing. I enjoy playing into the natural sweetness of the cornmeal by layering in some mild green chili peppers for a little bit of soft heat with the sweetness. The result is food magic, y’all.
I suggest pairing this homemade cornbread with my vegan chili recipe. It would also be tasty with any hearty fall or winter soups or stews, such as this mushroom lentil soup with kale or moroccan chickpea stew. If you make this vegan cornbread, pair it with your favorite meal, and drink some wine, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #plantandvine on Instagram.
Vegan Cornbread with Green Chilis
Vegan cornbread recipe with green chilis. Perfect balance of sweet and heat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Vegan, Vegetarian, Bread, Side
- Method: Baking
- Cuisine: American, Vegan, Healthy, Southern
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup non-dairy milk of your choice (I used unsweetened almond milk)
- 1/4 cup canola oil
- 1 4 ounce can of mild green chilis
- Preheat oven to 425°F.
- Spray 8-inch-square baking dish with nonstick cooking spray.
- Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 2-3 minutes or until thickened, stirring occasionally. These will serve as a binding agent for the cornbread so expect for it to thicken considerably.
- In a separate medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Add the ground flax seed mixture, soy milk, canola oil, and green chilis to the flour mixture.
- Beat until smooth. Do not overbeat.
- Add cornbread mixture to prepared baking pan, making sure mix touches all corners and is spread evenly. Bake for 20 to 25 minutes, or until a toothpick or knife inserted in the middle comes out clean.
- Cool on wire rack in pan about 10 minutes. Next, flip pan upside down on top of cooling rack and gently shake cornbread out. Turn cornbread right side up and continue to cool until warm, about 10 minutes longer.
- To store, wait until completely cooled. You can either cut individual slices and store in tupperware or wrap entire loaf in plastic wrap. Can store at room temperature 2 to 3 days.
*Recipe is a guide. Adapt as desired.
Keywords: vegan cornbread, healthy cornbread, cornbread recipe, dairy-free cornbread