If you’re in the mood to try something a little different, then this smoky, chilli cornbread will satisfy your cravings! The lovely guys at Capsicana Chilli Co challenged me to use some of their delicious Chipotle Mora dried chillies in a healthy vegan recipe, and this one is a corker.

The cornbread recipe I use is really moreish, so flavouring it with the smoked chipotle chilli turns it into a taste sensation. The first bite is a delicious mix of smoky flavour with a slightly sweet hint of corn. As you chew, you may wonder where the chipotle heat is, but don’t worry, it’s as you go in for the second bite that the spiciness hits the back of your mouth. Depending on your heat tolerance, it’s a fairly fiery flavour for most, although more seasoned chilli eaters may just consider it a tongue tingler!

On a chilli heat scale of 1-5, these chipotle’s are a 4 as they are both smoky and hot. They’re also packed full of health benefits including vitamins and minerals, they aid digestion, fight sinus congestion, can help relieve migraines and joint pain, and may even boost your metabolism. These are just a few great reasons to use and enjoy them in your cooking!

Chilli cornbread…
Makes 9-12 servings

Get these ready…
• Two mixing bowls  • Measuring cups  • Measuring spoons  • Small pan  • Whisk  • Wooden spoon  • Baking paper  • 8″ x 8″ baking tray

The dry bit…
– 2 cups cornmeal
– 1 cup plain flour
– 2 tsps baking powder
– 5g dried chipotle mora chilli
– 1 pinch pink Himalayan salt (or table salt)

The runny bit…
– 1/3 cup organic coconut oil
– 2 tblsps maple syrup

The milky bit…
– 2 cups almond milk (homemade is easy or use shop bought)
– 2 tsps raw apple cider vinegar or freshly squeezed lemon juice

Let’s start cooking…
Turn the oven on to 175c and line your baking dish with baking or greaseproof paper. Melt the coconut oil and leave to cool.

Pour the almond milk and apple cider vinegar or lemon juice into a bowl and whisk together. This will create a ‘buttermilk’, so don’t worry when it starts to curdle or separate.

Finely chop the chilli into tiny pieces and add it with all of the other dry ingredients into another bowl. Stir thoroughly.

* Top Tip *
Wearing disposable gloves helps to avoid any accidental chilli ‘after burn’ if you forget and touch your skin after chopping.

Add the cooled, liquid coconut oil and maple syrup to the ‘buttermilk’ bowl, and whisk briskly for a minute or so to combine and create a slightly frothy mixture.

Pour the liquid into the dry ingredients bowl and stir together until you have a thick batter without any lumps. Pour into the baking dish and pop in the oven for 30-35 mins. To check it’s cooked, insert a skewer into the middle and it should come out clean.

* Serving Suggestion *
The chilli cornbread tastes delicious both warm and cold, and is a great side for soup, chilli con carne, or dipped in flavoured oils and vinegars. As crazy as it sounds to add even more spice, my sweet chilli relish balances the heat and smokiness perfectly, with its rich tomato and pepper flavours, or pick up a ready made bottle of Capsicana Chilli Co’s Sweet Chilli Sauce and use as a dip. The cornbread will keep for 1-2 days in an airtight container, however it always tastes best on the day you make it as gets drier over time; surely a great reason to share it with your friends!

Chipotle Cornbread montage