Kettle Chip Corn Bread


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