2 ½ cups cornmeal
½ cup gluten-free flour (or all-purpose flour)
3 tablespoons coconut sugar (or granulated sugar)
1 tablespoon ground flax
2 teaspoons baking powder
1 teaspoon Himalayan pink salt
2 cups milk, vegan or dairy
2 teaspoons apple cider vinegar
⅓ cup olive oil
1 cup frozen corn, thawed (or drained, canned corn)
3 tablespoons minced jalapeño peppers (fresh or canned)
Preheat oven to 375° F
Mix all dry ingredients together until well combined.
In a separate bowl, whisk together wet ingredients. Add the liquid, corn, and jalapeño peppers to dry ingredients and stir well.
Lightly oil a 10 or 12-inch cast-iron skillet. Pour batter into skillet and spread evenly.
Bake for about 30 minutes, until golden. A 10-inch skillet will take a little longer than a 12-inch. The top of the cornbread should be firm to the touch (if cracks develop, that is fine!).
Remove from oven and let cool 10 minutes before cutting into wedges.
Note: If your family does not like hot chili peppers, omit the jalapeños. Try serving your cornbread with our Classic Chili recipe. https://veggiefestchicago.org/recipe/classic-chili/