Vegan Loaded Mexican Cornbread

Hosting a fiesta at the intersection of Chili Cornbread and Cornbread Casserole is my Loaded Mexican Cornbread. Yes, it is bursting with the unmistakable pungency of Hatch green chilies (I prefer mild over hot), but it stops short of beans and soy crumbles. Instead I load it up with corn kernels, sliced black olives, green onions, sour cream, melted butter, and cheddar-jack blend, all vegan, of course. My first attempt was too dense and moist, if you can believe that’s possible. This version is perfection, redolent of Adobo, cumin, garlic, and oregano. Enjoy it by itself with a glass of cold, non-dairy milk–or a beer–or as a side with a crisp salad or not-too-heavy soup.

I cup naturally vegan cornbread mix (I use Martha White)
1 cup naturally vegan baking mix (I use Bisquick)
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup vegan butter, melted
1/3 cup vegan sour cream
1 teaspoon Adobo sauce from can of chilies in Adobo
1/3 cup non-dairy milk
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
1-15.5 ounce can corn, drained
4 ounce can sliced black olives, drained
4 ounce can chopped green chilies, mild, drained
2 green onions, sliced
1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar-jack blend)

Preheat oven to 400°F. Spray a 10-inch skillet with non-stick spray.

In a large bowl, mix cornbread mix, baking mix, baking powder, spices, and salt. In a separate large bowl, whisk together melted butter, Adobo, sour cream, non-dairy milk, vinegar, and baking soda. Add wet mixture to the dry ingredients, a third at a time. Stir in the corn, black olives, green chiles, green onion, and 2/3 cup shredded cheese. Spoon mixture evenly into prepared skillet. Sprinkle with remaining 1/3 cup cheese.

Bake for 35 minutes, or until top is browned, the center springs back when pressed down, and a wooden pick inserted into the center comes out clean. Serve warm or room temp.

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