This spicy cornbread will add an extra zing to your favorite chili! Also delicious as a snack when served warm!
1 cup cornmeal
1 cup unbleached Flour
¾ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups coconut milk
1 tablespoon apple cider vinegar
⅓ cup oil
2 EnerG Egg Replacers (1 tablespoon egg replacer + ¼ cup warm water, whisked)
½ cup frozen corn
1 medium Fresno pepper, rough chop
2 medium jalapeño peppers, rough chop
No nutrition information available
Preheat oven the 400° Fahrenheit.
Sift together cornmeal, flour, sugar, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, whisk together coconut milk and apple cider vinegar. Allow to sit for a few minutes.
Add oil and egg replacers to milk mixture. Mix well. Whisk dry ingredients into wet.
Chop Fresno and jalapeño peppers in a food processor and add to batter. Mix in frozen corn.
Pour into prepared loaf pan.
Bake for 25-35 minutes at 400°.
For muffins, bake 18-20 minutes at 350°.