Originally I wanted to call this corn bread cheese cornbread, but I know that is misleading. I never use real cheese in my recipes and I would be lying if it tastes exactly like the real thing. So over the years I have tried not to call recipes by their inspiration, and instead take them just for what they are: delicious foods that nourish my body from the inside out.
For this recipe I do use a plant-based cheese. I have linked to my favorite kind below, but you can use any you like or even substitute for real cheese if you eat dairy or completely take the cheese out of the recipe. It's up to you! This cornbread is delicious with any warming soup or stew in the winter time. If you want to slice it properly, you have to let it cool down completely.
Preparation time: 45 minutes + cooling time
Makes 12 slices:
2 cups water
1/4 cup almond butter
2 tsp apple cider vinegar
1-2 serrano chili, thinly sliced
1 white onion, finely chopped
1 Tbsp virgin coconut oil
2 cups cornmeal
1 cup oat flour
1/3 cup melted virgin coconut oil
1/4 cup coconut sugar
2 tsp baking powder
1/2 tsp sea salt
4 slices "cheddar cheese", chopped (these are my favorite)
Pre-heat the oven to 175°C/350°F, and rub a rectangular cake tin with a little coconut oil.
Combine the water, almond butter, and apple cider vinegar, and whisk or blend in a blender until creamy. Let sit for 5 minutes or so until the "milk" curdles a little bit.
Next, take a pan and add the chili, onion, and 1 Tbsp coconut oil over medium heat. Brown for 5 minutes.
In the meantime combine the cornmeal, oat flour, coconut oil, sugar, baking powder, and salt well.
Add the curdled "milk" and stir well.
Fold the onion, chili, and the chopped cheese in.
Pour into cake tin and bake for 30 minutes until a toothpick inserted comes out clean.
If you want to be able to properly slice it, you have to let it cool completely.