Vegan chilli cornbread

Vegan chilli cornbread




  • 1 ear corn, skin & silk removed, kernels shaved
  • 2 tsp apple cider vinegar
  • 500ml non-dairy milk (I used Koko)
  • 150g plain flour
  • 200g course ground polenta
  • 80ml olive oil
  • 60g sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 red chilli, finely chopped



Preheat the oven to 200C. 

First of all, cook the fresh sweetcorn: place the shaved kernels in a saucepan of boiling water and heat through for 1-2 minutes. Drain, rinse in plenty of cold water, then set aside. 

Whisk together the apple cider vinegar and non-dairy milk in a jug then place aside for a moment. 

Whisk together the plain flour, cornmeal, baking powder, sugar and salt in a large mixing bowl.

Add the olive oil to the milk/vinegar mix, then pour into the bowl of dry ingredients and whisk until everything is combined and smooth. Pour in the sweetcorn and chopped chilli and mix well. 

Pour the mix into a loaf tin, then place in the middle of the preheated oven and bake. This should take around 50-55 minutes, but start testing the loaf with a clean knife after about 45 minutes. 

When the knife comes out clean and the edges are golden, remove from the heat and leave to cool slightly before removing the bread from the tin. Once cooled, cut the bread into either slices or squares.