Instructions

• Preheat Oven: Preheat your oven to 325°F (163°C). Grease an 8”x8” baking pan and dust with flour, or line with parchment paper.
• Mix soy milk and apple cider vinegar, let it sit for at least 5 minutes.
• Combine Dry Ingredients: In a large bowl, sift together flour, cornmeal, baking powder, baking soda, and salt.
• Prepare Wet Mixture: Stir agave and coconut oil into the milk/vinegar mixture, then add this mixture to the dry ingredients and stir to combine.
• Prepare Chili and Corn Mixture: Toss the minced jalapeño, defrosted corn kernels and rehydrated/minced chili negros with a bit of flour, then fold into the wet mixture.
• Combine Ingredients: Fold the chili and corn mixture into the dry ingredients.
• Prepare Aquafaba: In a stand mixer, whip aquafaba for several minutes until stiff peaks form. Gently fold the whipped aquafaba into the batter until fully incorporated. The batter should be light, airy, and pourable.
• Bake: Pour the batter into the prepared pan. Bake for approximately 30-35 minutes. Take the cornbread out and cover with foil. Bake for an additional 15-20 minutes or until a toothpick inserted in the center comes out clean.
• Cool and Serve: Set the pan on top of a wire rack and allow the cornbread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to continue cooling. Serve with Maple Butter or your favorite vegan butter.