What’s chili without cornbread? And what’s life without chili?
Okay, there’s a lot more to life than chili. But I gotta say, chili and cornbread is one amazing combination!
Chili is my go to meal when I have to cook for a lot of people. I love making vegan meals for my non-vegan friends (so that I can show them how delicious plant-based eating can be!), and chili never seems to disappoint.
For Christmas Brett and I gave my mother-in-law a Better Homes and Garden’s magazine full of soup and stew recipes. On one of our flights I leafed through it and got a bunch of inspiration for recipes. Chili being one of them.
In the magazine they had chili recipe that you could customize to your liking. They gave you the ratios you should use for certain ingredients–such as veggies, spices, liquids, and beans–and then let you choose from a list of options which ingredients to use. The recipe they gave called for ground beef, but I figured I could substitute more beans for the meat and use vegetable broth for the liquid. The rest was pretty straight forward and I could choose whatever veggies I wanted in my chili. Of course, I also deviated from their suggestions and adding in some chipotle peppers in adobe sauce for some kick and some cumin for smokiness. Yum!
If you missed it, I posted the completed Three Bean Vegan Chili With Cashew Cream recipe a few days back. Check it out! It’s pretty amazing…if I do say so myself.
I had actually forgotten about this cornbread recipe until I made this chili. Like I said at first, what is chili without cornbread? I knew I needed to make a batch for Brett and me to enjoy throughout the week as we worked our way through the chili.
I created this recipe by “veganizing” a cornbread recipe that I found on food.com. I love that so many recipes can be made healthier and vegan by just making some simple changes. A flax egg for an egg. Coconut oil for butter. Whole wheat flour for white flour. Pure maple syrup for honey. Etc. Easy peasy right? I also added in some whole corn kernels because…why not? Oh, and maybe because I’ve had some corn in my freezer for.ev.er. Seriously, they had to go! Thankfully, it made for the perfect amount of texture in these muffins.
- 2 cups whole wheat flour
- 2 cups cornmeal
- 4 teaspoon baking powder
- 2 cups almond milk
- 1 1/2 teaspoons salt
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- 1/2 cup fresh or frozen corn kernels
- Preheat your oven to 350 degrees and line 16 muffin tins with liners or spray with non-stick cooking spray. Alternatively, you can grease a 9 x 13 inch baking dish.
- Prepare your flax eggs by whisking 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside to gel.
- In a large bowl, whisk together the whole wheat flour, cornmeal, baking powder and salt.
- Add in the maple syrup, coconut oil, almond milk and flax eggs. Stir until just combined.
- Fold in the corn kernels.
- Evenly distribute the batter among the muffin tins or pour the batter into the 9 x 13 inch baking dish.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Serve warm or store in an airtight container in the refrigerator for up to a week.