This recipe makes me feel like vegan Paula Dean.
If you grew up west of the Cascades, you know there’s nothing a bag of Tim’s jalapeno chips and a tub of sour cream can’t solve. This particular bag of jalapeno kettle chips was supposed to be for snacking, but in a stroke of mild gluttony, ended up on our cornbread. I overflowed a pie tin, but I think an 8 x 8 pan would be best to contain in. It’s crunchy and savory and salty, the perfect side for a big pot of chili. Because the crunchy kettle chips tend to go a little soft, this bread is best consumed day of. If you want to reheat the leftovers, I’d suggest switching the oven to broil for a couple minutes to re-crisp the top.
Vegan Kettle Chip Cornbread
2 cups “vegan buttermilk” (2 cups non-dairy milk + 1/2 tbsp lemon juice or apple cider vinegar)
1/3 cup oil
2 tbsp brown sugar
1 tsp salt
2 cups cornmeal
1 cup all-purpose flour
2 tsp baking powder
3/4 cup crushed jalapeno potato chips
1. Preheat the oven to 180ºC (350ºF)
1. In a large bowl, whisk together the buttermilk, oil, sugar, and salt.
2. Slowly stir in the cornmeal, flour, and baking powder. Stir until combined.
3. Pour the batter into a greased pie tin or 8 x 8 brownie pan.
4. Sprinkle the crushed chips over the cornbread. Bake in the oven for 40 – 45 minutes, or until a fork in the middle comes out clean.
5. Let the cornbread cool. Cut and serve!
Source: This recipe is adapted from the PPK