
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.
Overview
Ingredients
Equipment
- 8x8-inch baking pan
- Small bowl
- Large bowl
- Whisk
- Spatula
Method

Preheat and line the pan
Preheat the oven to 350°F and line an 8x8-inch pan.
Make the flax egg
Combine flaxseed and water and let it thicken for about 5 minutes.
Mix the dry ingredients
Mix cornmeal, flour, baking powder, baking soda, and salt.
Mix the wet ingredients
Add almond milk, maple syrup, coconut oil, and apple cider vinegar to the flax mixture.
Combine
Pour the wet ingredients into the dry ingredients.
Stir briefly
Stir just until combined.
Fold in the add-ins
Fold in corn, chipotle, and scallions.

Spread
Spread into the prepared pan.

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

Cool
Cool for at least 10 minutes before slicing.
Tips
Nutrition
Storage
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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