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