Serves 4

Cooking time – 25-30 mins (60 mins in Remoska)

Wet ingredients

• 60 ml maple syrup
• 60 ml oil
• 355 ml non-dairy milk, Such as almond , oat, soy or light coconut
• 2 tsp vinegar
• 4 tbsp chopped pickled jalapeno

Dry Ingredients

• 125 g all-purpose flour
• 240 g Medium grain cornmeal, or fine grain or grits
• 2 tbsp cornstarch or tapioca starch
• 1 tsp salt
• 3 tsp baking powder
• 0.5 tsp baking soda
• 2 tbsp nutritional yeast

Method

• Mixall the dry ingredients – cornmeal, salt, baking powder, baking soda, and cornstarch in a bowl, then add in the wet ingredients and mix well.
• Add in the pickled Jalapenos and mix, and let the mixture sit for five minutes to hydrate
• Place the cornbread mixture in the oven on baking parchment, or spread the cornbread mixture over the casserole/chilli and even it out with a spatula, bake for 25-30 minutes (or 60 mins in the Remoska) at 200 degrees in a oven, check if the cornbread is done in the center and the sides are starting to turn golden,
• Take the bread / casserole out and cool for 5 minutes. Slice and serve large helpings and enjoy!