This recipe was specifically my favorite creation for the holiday. The green poblano peppers added a festive touch and pop of spice to the traditional cornbread. I added daiya cheddar style shreds (100% vegan, soy-free) to the batter to give it a better consistency & flavor. Herbivores & carnivores alike will think this spicy, cheesy cornbread is scrumptious!


  • 2 poblano peppers, washed, diced, with inner seeds & cartilage removed
  • 1 sweet onion, diced
  • 2 cups of frozen yellow corn
  • 2 cups daiya cheddar style shredded cheeze
  • 1 scallion, chopped to top when serving
  • cilantro, chopped to top when serving
  • 1 1/8 cup coconut milk (or other milk alternative)
  • 6 tbsp applesauce, unsweetened
  • 6 tbsp coconut oil
  • 3 1/2 tsp baking powder
  • 1 1/2 cups cornmeal
  • 3 tbsp Braggs nutritional yeast
  • 1 1/4 tsp salt
  • 1 cup flour (regular, spelt, or gluten-free varieties work)
  • 2 1/2 tbsp sugar

Directions: combine peppers, onion, and corn in large bowl- set aside. In another bowl, medium sized, combine all dry ingredients: baking powder, cornmeal, nutritional yeast, salt, flour, sugar. Mix to distribute dry ingredients evenly- set aside. Take the other bowl with the peppers, onions & corn and start adding in the wet ingredients: coconut milk, applesauce, coconut oil – mix well. Combine the dry ingredients with the wet ingredients. Slowly add the dry mixture in batches, stirring to ensure all ingredients are combined well. Once the consistency becomes batter-like, add 1 1/2 cups of the daiya cheddar shreds, mix. Pour the batter into a greased pan or cast iron skillet. Sprinkle the other 1/2 cup daiya cheddar shreds to the top of the bread. Bake in the oven on 350°F for 1 hour. Poke the bread to ensure it has cooked all the way through. If it needs more cooking time, put it back in the oven for 15 minute increments until the batter is solid. Once cooking complete, pull the bread out and top with chopped cilantro & scallions. Let the cornbread cool for 30 minutes before cutting & serving. Enjoy!


I think my cornbread took a total of 1 hour and 20 minutes cooking time!