Spicy Chipotle Cornbread
 
Prep time
Cook time
Total time
 
Serves: 16 slices
Ingredients
  • 1 tablespoon ground flaxseed + 3 tablespoons water
  • 1 cup cornmeal (I like Arrowhead Mills)
  • 1 cup flour (all-purpose or white/wheat mix)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup unsweetened almond milk, at room temperature
  • ¼ cup maple syrup
  • ¼ cup coconut oil, melted
  • 1 teaspoon apple cider vinegar
  • ½ cup fresh or frozen corn kernels*
  • 1 chipotle from canned chipotles in adobo sauce, chopped
  • ¼ cup chopped scallions
Instructions
  1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing 3 inches of overhang on two sides, or lightly spray with cooking spray.
  2. In a medium bowl, combine the flaxseed and water. Set aside to thicken for about 5 minutes.
  3. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
  4. Stir the flaxseed mixture, then add the almond milk, maple syrup, coconut oil, and apple cider vinegar.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn kernels, chipotle, and scallions. Don’t overmix. Pour the batter into the pan and bake for 25 minutes or until a toothpick comes out clean. Let cool for at least 10 minutes before slicing.
Notes
*if using frozen corn, let thaw at room temperature on kitchen towels to remove excess moisture.
Recipe by Love and Lemons at https://www.loveandlemons.com/spicy-chipotle-cornbread/