Recipes

Back to Recipes

Orange Pepper Rosemary Cornbread

June Xie

Servings

4-6

Prep Time

5-10 minutes

Cook Time

25 minutes

"This is a vegan-friendly bake, though you’re welcome to swap out the oat milk for buttermilk and the olive oil for butter! The almond flour offers a super-tender texture, but can be substituted with the same amount of all-purpose flour instead. Delicious as a snack, a side, or the base for a Thanksgiving cornbread stuffing/dressing!"


Orange Pepper Rosemary Cornbread

Ingredients

  • 1 cup cornmeal (170 g)

  • 1 cup all-purpose flour (130 g)

  • ¼ cup almond flour (25 g)

  • 3 Tbsp Golden Crystal Turbinado Sugar

  • ¾ tsp Wind-Blown Sea Salt

  • 1 Tbsp baking powder

  • 1 tsp Coarsely Ground Zanzibar Black Pepper

  • 2 tsp Limestone Rosemary

  • 1 tsp Navelina Orange Powder

  • ¼ tsp Ground Grenada Gold Nutmeg

  • 6 Tbsp extra-virgin olive oil, plus more for pan

  • 1 cup oat milk

Directions

  1. In a large bowl, whisk together cornmeal, flours, sugar, salt, baking powder and spices. Add in olive oil and oat milk, and stir until no dry spots remain.

  2. Preheat oven to 375 °F. Lightly coat an 8”-square cake pan with more olive oil and pour in the batter.

  3. Bake until cornbread is deeply golden on the edges with a firm, slightly rounded center, about 25 minutes. Let cool before cutting into squares for serving.
Back to top