This is the cornbread you make on the Daniel Fast when you want something simple to feel intentional. The kind that doesn’t need a long introduction but somehow still gets all the attention. Roasted poblanos bring that soft, smoky depth, the cornmeal keeps things grounded, and everything bakes up golden without trying too hard. It smells like something you meant to do, even if you decided last minute.
It’s vegan, Daniel Fast approved for those who are fasting, and still very much about flavor. The kind of bread you cut thick and serve warm, knowing full well somebody’s coming back for another piece. If it disappears faster than you planned, that’s not a problem. That’s confirmation.
Vegan Roasted Poblano Cornbread
Equipment
- Cast iron skillet or baking dish
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Gas burner or broiler for roasting poblanos
Ingredients
Cornbread Batter
- 1 cup unsweetened almond milk or oat milk
- 1/4 cup + 1 tablespoon olive oil, plus more for greasing skillet
- 1/3 cup unsweetened applesauce
- 1 tablespoon apple cider vinegar
- 1 cup organic yellow cornmeal
- 1/4 cup arrowroot flour
- 1 tablespoon baking powder
- 3/4 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Roasted Poblano Mix
- 2 large poblano peppers, roasted, peeled, seeded, and diced
- 1 tablespoon blended onion or very finely minced onion
- 1 tablespoon fresh garlic, minced
Optional but lovely
- 2 tablespoons fresh cilantro or green onion, chopped
Instructions
- Roast the Poblanos: Place poblano peppers directly over a gas flame or under a broiler, turning until blistered and charred on all sides. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds and stems, then dice. Your kitchen should already smell amazing.
- Preheat Like a Pro: Preheat oven to 400°F and brush a cast iron skillet generously with olive oil, making sure to coat the sides too. This is how you get those golden edges everybody fights over.
- Mix the Wet Team: In a large bowl, whisk almond milk, olive oil, applesauce, and apple cider vinegar. Let it sit for about 2 minutes so everything gets friendly and slightly thickened.
- Build the Dry Base: In a separate bowl, stir together cornmeal, arrowroot flour, baking powder, salt, garlic powder, and onion powder until evenly combined.
- Bring It Together: Pour wet ingredients into dry and gently stir just until combined. Stop early. Overmixing is not invited
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!