Made with fresh corn kernels, stone ground yellow corn, and natural coconut sugar, this [perfect for chili] corny cornbread is a chilly weather must. Light, moist, and unmistakably corny, I serve my vegan cornbread artfully crumbled atop a fresh bowl of spicy chili or warm with a tall glass of apple cider.
[perfect for chili] corny cornbread [makes 16 slices]
2 tablespoons apple cider vinegar
2 cups almond milk (or nondairy milk of choice)
1 ½ cups stone ground yellow corn meal
½ cup all purpose flour
½ cup whole wheat flour
6 tablespoons coconut sugar
2 teaspoons baking soda
1 teaspoon sea salt
1/3 cup coconut oil, melted
2 earns of corn, kernels separated
Preheat oven to 400 degrees F. Position rack in the middle and line an 8×8 inch squash baking dish with parchment paper.
In a medium bowl, whisk together apple cider vinegar and almond milk until well combined. Set aside.
In a large bowl, whisk together cornmeal, flour, baking soda, salt, and coconut sugar until all ingredients are well dispersed. Using a wooden spoon, stir in almond milk mixture and coconut oil until all ingredients are completely incorporated. Gently fold in corn kernels.
Pour batter into the parchment lined baking dish and bake for 60-75 minutes, or until the top of the cornbread is firm and the edges are golden. Remove from heat and allow to cool to room temperature before slicing and serving. Enjoy!
Nutritional Information [per slice]
135 Calories, 21g Carbohydrates, 5.5g Fat, 2.5g Protein, 2.1g Fiber, 4.9g Sugar