Chipotle Parmesan Cornbread
Servings Prep Time
12slices 40minutes
Servings Prep Time
12slices 40minutes
  • 1cup cornmeal
  • 1cup gluten-free baking mixcheck ingredients to ensure its vegan
  • 1/4cup Follow Your Heart Vegan Egg
  • 1/4cup sugar
  • 1 1/4cup plain unsweetened almond milk
  • 1/4cup grapeseed oilcanola oil or melted vegan butter also works
  • 1/4cup shredded parmesan cheese, we used Follow Your Heartplus 2 tbsp to sprinkle on top for garnish
  • 2-3 chipotle peppers in adobo sauce, finely chopped
  • 1tsp baking powder
  • 1tsp sea salt
  • Cooking oil spray
  1. Preheat oven to 425 degrees F.
  2. Add all dry ingredients to a large mixing bowl and whisk together. Add oil almond and almond milk and whisk until well combined. Add chipotle peppers and Parmesan and gently fold in until evenly distributed.
  3. Spray a 8 inch square baking dish or a medium skillet evenly with cooking oil. Pour in cornbread batter and use the spatula to spread to create an even surface. Sprinkle the top with the remaining parmesan cheese. Bake for 30-35 minutes until the surface of the cornbread is golden brown.
  4. Remove from the oven and allow to cool for 15-20 minutes before slicing and serving.