Savory Vegan Cornbread with Roasted Corn and Peppers

This vegan cornbread is moist, savory, and full of flavor. It's made with a combination of cornmeal and all-purpose flour, and it's studded with roasted corn kernels and peppers. The vegan buttermilk gives the cornbread a tender crumb, and the vegetable oil helps to keep it moist. This cornbread is perfect for serving with chili, soup, or salad.

Cornbread is a staple of Southern cuisine, and it's a dish that's often associated with comfort food. Traditional cornbread is made with cornmeal, flour, sugar, eggs, and milk, but this recipe is a vegan take on the classic. I developed this recipe because I wanted to create a vegan cornbread that was both flavorful and satisfying. I experimented with different combinations of ingredients, and I finally settled on this recipe. This cornbread is moist, savory, and full of flavor. It's the perfect side dish for any meal.

Prep time: 15 | Cook time: 30 | Serves: 8

Ingredients

• 1 1/2 cups cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegan buttermilk
• 1/2 cup vegetable oil
• 1 cup roasted corn kernels
• 1/2 cup roasted red peppers, diced

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Grease a 9x13 inch baking pan.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
4. In a separate bowl, whisk together the vegan buttermilk and vegetable oil.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Fold in the roasted corn and peppers.
7. Pour the batter into the prepared baking pan.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Why It Works

• The combination of cornmeal and all-purpose flour gives the cornbread a tender crumb.
• The roasted corn kernels and peppers add sweetness and flavor to the cornbread.
• The vegan buttermilk helps to tenderize the cornbread.
• The vegetable oil helps to keep the cornbread moist.