Vegan Green Chile Cornbread

OK, I got to talking to friends on FaceBook today (yes, I have no life!!) and realized my "old" (old, old) favorite cornbread recipe was most decidedly NOT vegan. You can tell it's been quite a while, and that I've settled for other cornbread recipes like THIS ONE which are still amazing and good, but not the old favorite I grew up on.... So I set about veganizing my favorite! And since it turned out on the first attempt, I'm proudly posting the results!!

There's not anything terribly original or unique here. It uses creamed corn (yes, it's vegan 99% of the time, read the label to be sure) which adds corn kernals and keeps the bread moist and of course there's a few green chiles for a little heat.

Vegan Green Chile Corn Bread

• 2 Tbsp melted coconut oil
• 1 cup yellow cornmeal
• 3/4 cup all-purpose flour (you can use part whole wheat)
• 2 Tbsps. sugar
• 1 Tbsp. plus 1 teaspoon baking powder
• 1/2 tsp. salt
• 1 8oz. can creamed corn
• 1/4 cup WELL DRAINED chopped, roasted green chiles (settle for canned only as a last resort, if you have no access to the fresh or frozen authentic New Mexican green chiles...)
• 3/4 cup plant milk mixed with 2 Tbsp cider vinegar or lemon-juice (vegan "buttermilk")
• My "egg replacer" (1 Tbsp EnRGee Egg Replacer powder + 1 Tbsp ground flax seed, blended with 1/4 cup plant milk)

Preheat the oven to 450 degrees.
Pour 1 Tbsp coconut oil into a 9" pan (or cast iron skillet) and bake for 5 minutes, until the pan is very hot.
Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
Make a well in the center of this mixture, and pour the creamed corn, green chiles, milk, remaining coconut oil and egg replacer into the well.
Stir until smooth.
Pour the batter into the hot pan.
Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.
Remove the cornbread from the oven, and allow it stand for 15 minutes before serving.

Have a great week!!