Vegan Roasted Poblano Cornbread
Savory vegan cornbread with smoky roasted poblanos, crisp edges, and a soft, tender center. Perfect as a hearty side or cozy skillet bread.
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