Maple Green Chile Cornbread
Prep time: 
Cook time: 
Total time: 
Yield: 12 pieces
Vegan, Gluten-Free, Oil-Free, Nut-Free, Soy-Free

The (relatively) short ingredients list for this cornbread comes together quickly and is pretty darn wholesome. The taste, however, will still make you feel indulgent for reaching for that second piece.
  • 2 tablespoons flax meal
  • 6 tablespoons water
  • 1 cup fine cornmeal or polenta
  • 1 cup millet flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons maple syrup
  • ½ cup unsweetened applesauce
  • 1 cup unsweetened, unflavored plant milk (or water)
  • Kernels cut from 2 medium ears sweet corn (about 2 cups, frozen or canned works also)
  • 1 4.5-oz can green chiles, drained
  1. Preheat oven to 350 degrees and line an 11x8" baking dish with parchment paper or brush lightly with oil.
  2. Whisk together the flax meal and water in a small bowl. Set aside for about 10 minutes, until a thick gel forms.
  3. In a large bowl, whisk together the cornmeal, millet flour, baking powder and salt.
  4. Whisk the maple syrup and applesauce together in a medium bowl. Whisk in the flax gel. Once combined, stir in the plant milk (or water).
  5. Pour the wet mixture into the dry mixture and whisk just until smooth. Stir in the corn kernels and green chiles.
  6. Transfer the batter to the prepared baking dish and bake for 55-60 minutes, until firm in the middle and lightly golden around the edges.
Recipe by Leaves of Kale at