Recipes
Orange Pepper Rosemary Cornbread
Author:
June Xie
Servings
4-6
Prep Time
5-10 minutes
Cook Time
25 minutes
"This is a vegan-friendly bake, though you’re welcome to swap out the oat milk for buttermilk and the olive oil for butter! The almond flour offers a super-tender texture, but can be substituted with the same amount of all-purpose flour instead. Delicious as a snack, a side, or the base for a Thanksgiving cornbread stuffing/dressing!"
Ingredients
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1 cup cornmeal (170 g)
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1 cup all-purpose flour (130 g)
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¼ cup almond flour (25 g)
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3 Tbsp Golden Crystal Turbinado Sugar
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¾ tsp Wind-Blown Sea Salt
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1 Tbsp baking powder
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1 tsp Coarsely Ground Zanzibar Black Pepper
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2 tsp Limestone Rosemary
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1 tsp Navelina Orange Powder
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¼ tsp Ground Grenada Gold Nutmeg
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6 Tbsp extra-virgin olive oil, plus more for pan
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1 cup oat milk
Directions
In a large bowl, whisk together cornmeal, flours, sugar, salt, baking powder and spices. Add in olive oil and oat milk, and stir until no dry spots remain.
Preheat oven to 375 °F. Lightly coat an 8”-square cake pan with more olive oil and pour in the batter.
Bake until cornbread is deeply golden on the edges with a firm, slightly rounded center, about 25 minutes. Let cool before cutting into squares for serving.