Just the best vegan cornbread, perfect for serving with chilli. It’s so moist, perfectly sweet & spicy and its perfect to pair with chilli beans to make the perfect comfort food combo.
Prep Time: 10 min
Cooking Time: 45 min
2 340 g tins of sweet corn ( 700 gr in total)
2 cups of almond milk
2/3 Cup vegetable oil
1 tbsp of apple cider vinegar
1 X 400g can of black beans, drained and rinsed
2 red chillies , seeds removed and chopped
1/2 cup chopped coriander
3/4 cup flour ( I use gluten free flour)
3 1/4 Cup polenta
1 tsp baking powder
2 tsp bicarbonate soda
1 tbsp sea salt
pepper to taste
Preheat oven at 200C/ 390F. Line a baking tin with parchment paper.
Place 1 tin and a half of sweet corn in a food processor and blend until creamy and smooth. Once smooth remove from processor and transfer into a bowl and add the rest of the corn and mix with a spatula.
Mix dry ingredients in a large bowl and mix well.
Add almond milk, oil and vinegar to dry ingredients and mix well until its smooth. Add coriander, drained beans, sweet corn puree and chillies and give a good swirl so everything is is well combined.
Put mixture in baking sheet and bake for 45- 50 min until golden and well cooked. Test your bread by sticking a knife or toothpick in the centre, it should come clean. If not cook for another 5 min.
Pair with chilli beans for the perfect combo!