Chili Jalapeño Cornbread Casserole (V/GF)
This soul warming meal is filling, comforting and, most importantly, absolutely scrumptious! The cornbread is sweet, a bit spicy, soft, moist and warm. The chili completes this meal, giving it complex textures and flavors.
Ingredients
- 3 tbsp melted vegan butter ( I use Earth Balance)
- 1/3 cup unsweetened applesauce
- 1/4 cup raw honey (use maple syrup for strictly vegan cornbread)
- 1/4 cup coconut sugar
- 1 flax-egg *see notes
- 1 cup vegan buttermilk *see notes
- 1 cup cornmeal
- 1 cup gluten-free all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 jalapeños stems and seeds removed and finely diced
- 2 14-15 oz cans chili (I use Amy’s Organic Spicy Vegan Chili)
Instructions
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Preheat oven to 375 degrees F. Grease an 8×8 baking dish and set aside. In a large bowl, whisk together melted vegan butter and applesauce. Add honey or maple syrup and coconut sugar then whisk to combine. Add flax-eggs and vegan buttermilk then whisk to combine.
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In a separate bowl, stir together cornmeal, flour, salt, and baking soda. Whisk to combine.
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Add dry ingredients to wet ingredients and mix until fully combined. Then, add the jalapenos.
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Pour the chili into the bottom of the prepared pan and then gently pour the cornbread batter on top of the chili.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Recipe Notes
Notes:
To make the flax-egg, mix together 1 tbsp ground flax seeds and 3 tbsp water. Let sit for 10 minutes before use.
To make vegan buttermilk, mix together 1 cup almond milk and 1 tbsp fresh lemon juice or apple cider vinegar. Let sit for 5-10 minutes before use.