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.