Yield: One 9x13” baking pan
2 cups whole wheat flour
2 cups fine cornmeal
4 tsp baking powder
1 ½ tsp salt
½ cup agave nectar
¼ cup vegan butter substitute, melted (we use Earth Balance brand)
2 ½ cups oat milk
½ cup vegan sour cream substitute (we use Follow Your Heart brand)
2 tbsp lemon juice
1/4 cup apple sauce, unsweetened
1 tsp tapioca starch
1 can yellow corn kernels, drained well
1 cup pickled jalapeños, drained well
Preheat your oven to 375 degrees Fahrenheit.
Combine 1st four dry ingredients in a large mixing bowl.
Combine wet ingredients (agave through lemon juice) in a seperate mixing bowl, then mix into dry ingredients thoroughly.
Mix apple sauce and tapioca starch together and then add into cornbread batter.
Strain jalapenos and corn kernels well and toss with a light dusting of the flour (Pro tip: this helps keep solid ingredients from sinking to the bottom of the cornbread during baking).
Fold in flour-dusted jalapenos and corn kernels into the cornbread batter.
Grease a 9x13 baking pan well (we use Earth Balance but any butter replacement or oil will do).
Pour the batter into the greased pan and give it a couple of light shakes and taps on the counter to level it out.
Put into the hot oven and cook for about 30 minutes, rotating every 10 minutes or so, until a toothpick or cake tester comes out clean.
Serve with KINDRED’s 30-Hour White Bean Chili.