Spicy Chipotle Cornbread
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Spicy Chipotle Cornbread

Smoky chipotle cornbread with corn kernels and scallions — lightly sweet from maple syrup and just spicy enough to sit next to a bowl of chili.

DifficultyEasyTotal time40 minServes16
01

Overview

Prep15 min
Cook25 min
Total40 min
Servings16
DifficultyEasy
02

Ingredients

03

Equipment

  • 8x8-inch baking pan
  • Small bowl
  • Large bowl
  • Whisk
  • Spatula
04

Method

01
Preheat and line the pan

Preheat and line the pan

Preheat the oven to 350°F and line an 8x8-inch pan.

02

Make the flax egg

Combine flaxseed and water and let it thicken for about 5 minutes.

03

Mix the dry ingredients

Mix cornmeal, flour, baking powder, baking soda, and salt.

04

Mix the wet ingredients

Add almond milk, maple syrup, coconut oil, and apple cider vinegar to the flax mixture.

05

Combine

Pour the wet ingredients into the dry ingredients.

06

Stir briefly

Stir just until combined.

07

Fold in the add-ins

Fold in corn, chipotle, and scallions.

08
Spread

Spread

Spread into the prepared pan.

09
Bake

Bake

Bake for 25 minutes, or until a toothpick comes out clean.

10
Cool

Cool

Cool for at least 10 minutes before slicing.

✦

Tips

NoteIf you're using frozen corn, thaw it and remove the excess moisture first.
NoteThis freezes really well too, which means future June can have cornbread without doing any work.
✦

Nutrition

AllergensGluten, Tree Nuts
✦

Storage

Room temperature / FreezerWrapped, up to 2 days at room temperature; freeze up to 2 months and warm slices as needed.
?

Frequently asked

Can I make it gluten free?+

Yes — a 1:1 all-purpose gluten-free blend works well here.

How spicy is it?+

One chipotle pepper gives a gentle smoky heat. Add a second if you want it bolder.

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