This plant-based cornbread recipe delivers in the wholesome department thanks of the inclusion of ground flax seeds, fermented vegetables and a plant-based probiotic yogurt.
Adding fermented corn offers a complex contrast to the sweetness of the cornbread. The corn kernels are paired with aromatics like jalapeños and shallots, which add depth and a kick of heat. Additionally, the kernels are suspended in turmeric powder, yellow mustard seeds, honey and salt, allowing the flavors to infuse while the ferment sits for one week.
Try enjoying these mini cornbreads on their own, with whipped honey butter, on top of a bowl of chili, at a BBQ or as a quick breakfast on the go.
What’s Good to Know with Chef Olivia:
- Try making these cornbreads into muffins or as a sheet pan cornbread.
- Wrap any leftover miniature cornbreads in plastic wrap and freeze for future consumption.
- The natural acid content in the fermented corn and yogurt helps leaven the cornbread while keeping it tender.
- Apple cider vinegar is an inoculant that diversifies the collection of beneficial bacteria and yeast and helps drop the pH level quicker, making the ferment safer to consume.
- The flax seeds, corn kernels and ground cornmeal are full of prebiotic fiber which are thought to be beneficial for the human gut microbiome.
Ingredients
For the Jalapeño Honey Corn Kernels:
Yield: 1 quart-sized jar
- 6 ears of corn, removed from the cob
- 4 jalapeños, quartered lengthwise
- 2 shallots, quartered lengthwise
- 1 teaspoon turmeric powder
- 1 teaspoon yellow mustard seeds
- 1/4 cup raw apple cider vinegar
- 2 tablespoons sea salt
- 2 tablespoons honey
- water, to cover
For the Fermented Jalapeño Honey Miniature Cornbreads:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups finely ground cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup sugar
- 3 tablespoons ground flax seeds
- 3/4 cup olive oil
- 1 1/4 cups vegan yogurt
- 1 cup oat milk
- 1 cup fermented jalapeño honey corn kernels
Directions
For the Jalapeño Honey Corn Kernels:
- Add corn kernels, diced jalapeños, shallots, turmeric powder, yellow mustard seeds, apple cider vinegar, sea salt and honey to a large bowl.
- Massage gently for one minute and allow mixture to rest for five minutes.
- Pack mixture into a sterilized, quart-sized glass jar along with any residual liquid. Add fermentation weight.
- Cover with water until level reaches the top of the bottom rim.
- Fasten with an airlock lid and ferment at room temperature for 5 to 7 days.
- Transfer to refrigerator for extended storage.
For the Fermented Jalapeño Honey Miniature Cornbreads:
- Preheat oven to 350ºF. Arrange nonstick tart baking pans onto a baking tray.
- In a large bowl, whisk together all-purpose flour, finely ground cornmeal, baking powder, sea salt, sugar and ground flax seeds.
- In a second bowl, whisk together olive oil, vegan yogurt and oat milk.
- Fold wet mixture into dry mixture just until combined.
- Fold in jalapeño honey corn kernels, removing any large pieces of jalapeño and shallots.
- Ladle batter into tart baking pans until they are 2/3 the way full.
- Bake for 20 to 25 minutes or until golden and a toothpick comes out clean.
- Cool slightly before serving.
More fermented recipes from Chef Olivia:
