Seed to Plate, Soil to Sky
Vegan Poblano Cornbread
This simple bread fuses the warmth of traditional cornbread with the rich, smoky allure of roasted poblano peppers.
May 28, 2024
Corn bread is a Native American Southwest staple. This recipe from the Seed to Plate, Soil to Sky cookbook adds a little spice from the poblano chiles and some little bursts of sweetness from the fresh corn kernels.
What you need:
1¼ cups finely ground yellow cornmeal
1¼ cups all-purpose flour
1 teaspoon salt
¼ cup sugar
1 teaspoon baking soda
3 tablespoons ground chia seeds
1¼ cups oat milk
2 teaspoons apple cider vinegar
¼ cup sunflower oil
¼ cup unsweetened applesauce
1 large poblano chile, roasted, peeled, and chopped
1 cup corn kernels, fresh or frozen
Seed to Plate, Soil to Sky
What you do:
1. Preheat oven to 425 degrees. Grease an approximately 8 x 8-inch baking pan or a round cast-iron skillet.
2. In a large bowl, mix cornmeal, flour, salt, sugar, and baking soda. In a separate bowl, whisk together chia, oat milk, vinegar, sunflower oil, and applesauce. Let mixture sit for 10 minutes. Then add wet ingredients to dry and fold with a rubber spatula. Fold in chiles and corn.
3. Transfer batter to prepared baking dish, and bake for approximately 35 to 40 minutes, or until a paring knife inserted into center comes out clean. Let rest for 10 minutes before slicing.
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