Moist Vegan Cornbread

Unlike most cornbread recipes I've seen, I grind up half of the corn and keep half of the kernels whole. This gives the bread a nice explosion of sweet corn in every bite! The jalapeño adds an excellent spiciness to counter the sweetness.

This vegan cornbread tastes amazing with chili.

Serves 8-9

Items needed for preparation:

• Food processor
• Bread pan
• Medium sized mixing bowl
• Whisk

Ingredients:

• 1 cup whole wheat flour
• 2 cobs of corn
• 1/4 cup of oil
• 1/3 cup of agave
• 1/2 cup of applesauce
• 1/2 cup of almond milk
• 1/6-1/4 of cup minced jalapeño
• 1 tbsp of baking powder
• 1 tsp of baking soda

  
  Directions:

  Step 1: Preheat oven to 450 and grease bread pan with oil.

  Step 2: In a medium sized mixing bowl mix flour, baking powder and baking soda.

  Slice the corn corn off the cob by slicing down with a sharp knife. Put half of the corn through a food processor to get more of a cornmeal, or mush it up real good (with a pestle and mortar-like crushing). Drain it of all its juices and mix in all the corn with the flour (mmm... corn juice tastes so sweet!).

  Step 3: In a separate bowl mix oil, agave, applesauce, and vegan milk together until well blended. Add to dry ingredients. Mix thoroughly and add the minced jalapeño. Pour the cornbread mixture into a bread pan.

  Cook for 20-25 minutes, or until a knife or toothpick inserted into the middle comes out clean. Let cool for 10 minutes and serve.

  
  
  
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