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Smoky Vegan Cornbread

  • Serving
    8 People
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Family Story

In celebration of the Indigenous American roots of corn and poblano peppers, this recipe is a gesture of gratitude and respect to the Osage, Caddo, Tunica, Hestaneheo'o, and Chickasaw tribes who traditionally reside on the land where this recipe was produced. This recipe is in honor of the innumerable contributions these tribes have made to the heritage of this region and in recognition and remembrance of the sacrifices, violence, and injustices that these people have endured.


1 Step

Preheat oven to 400 degrees F and lightly oil an 8 or 9 inch pie plate.

2 Step

Whisk wet ingredients together and set aside for five minutes. Mix dry ingredients together in separate bowl.

3 Step

Incorporate wet ingredients into dry ingredients and stir to combine. Incorporate chopped poblano peppers.

4 Step

Pour batter into pie plate and bake for 25-30 minutes, until the cornbread is golden on the edges and firm on top.


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