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    Home » Recipes » Vegan Quick Breads

    Green Chile Cornbread

    Published: Sep 27, 2012 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This moist vegan cornbread, spiked with green chile peppers, is an ideal companion to bean dishes, stews, and other hearty fare. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.

    vegan green chile cornbread

    Green Chile Cornbread

    This moist vegan cornbread, spiked with green chile peppers, is an ideal companion to bean dishes, stews, and other hearty fare.
    5 from 2 votes
    Print Pin Rate Email
    Course: Pan quick bread
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: cornbread recipe, how to make cornbread, vegan cornbread
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12
    Calories: 166kcal
    Author: Veg Kitchen

    Ingredients

    • 1 cup cornmeal preferably stone ground
    • 1 cup whole wheat pastry flour or spelt flour
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 teaspoon salt
    • 6- ounce container plain coconut yogurt or ¾ cup applesauce
    • ¼ cup olive oil
    • ⅓ cup unsweetened nondairy milk or more as needed
    • 1 to 2 small fresh hot chile peppers seeded and minced, or one 4-ounce can chopped mild green chilies
    • ½ cup frozen corn kernels thawed
    • ¾ cup grated vegan cheddar cheese optional (but highly recommended!)
    US Customary - Metric

    Instructions

    • Preheat the oven to 400 degrees F.
    • Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
    • Make a well in the center of the dry ingredients. Pour in the yogurt or applesauce, oil, and half of the rice milk. Stir until well combined, adding just a bit more nondairy milk if needed to make a smooth, slightly stiff batter, but don't let the batter be too wet.
    • Stir in the chilies and corn kernels.
    • Pour the mixture into an oiled 9-inch-square baking pan. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center tests clean.
    • Let cool slightly; cut into 3 sections in one direction and 4 in the other to create 12 squares. Serve warm.

    Nutrition

    Calories: 166kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 396mg | Potassium: 63mg | Fiber: 3g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    Nutrition information
    Per square (based on 12 squares): Calories: 128;  Total fat: 4g;  Protein: 3g;  Fiber: 2g;  Carbs: 22g;  Sodium: 257mg

    vegan green chile cornbread recipe

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    Reader Interactions

    Comments

    1. Leigh says

      September 14, 2022 at 7:16 pm

      5 stars
      I have no idea how many times I made this.... It is quite simply the best SAVORY, (thank you...everyone uses tons of sugar and I hate sweet cornbread even though I am from the South!) again and I repeat, the best cornbread recipe out there! So where are all the dozens, hundreds of 5star comments I expected?? This is amazing ya'll.... make it!!!

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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