Spicy Cornbread Recipe

Inspired by Cellar 335

Time45m

Serves8

Smoked Cheddar, Honey-Togarashi Butter. (Gluten Free, Dairy Allergy)

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Ingredients

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1
Preheat Oven
Preheat your oven to 400°F (200°C).
2
Mix Dry Ingredients
In a large bowl, combine cornmeal, baking powder, salt, and togarashi spice blend.
3
Mix Wet Ingredients
In another bowl, whisk together eggs, almond milk, honey, and olive oil until well combined.
4
Combine Mixtures
Pour the wet ingredients into the dry ingredients, and gently fold until just combined. Be careful not to overmix.
5
Add Cheese
Fold in the smoked cheddar cheese until evenly distributed.
6
Bake
Pour the batter into a greased baking dish and bake for 25-30 minutes, or until golden brown and a toothpick inserted comes out clean.
7
Prepare Honey-Togarashi Butter
In a small bowl, mix together vegan butter, honey, and togarashi spice blend until well combined.
8
Serve
Allow the cornbread to cool slightly before slicing. Serve warm with honey-togarashi butter on the side.