Kale & Poblano Pepper Cornbread

No real story behind this dish. However, I would like to thank my best friend, Jen, for pinning a similar recipe to this on Pinterest. For I would never have thought up such a combination had she not inspired me with her post. I knew she was my BFF for a reason 😉

1 cup organic cornmeal

1 cup whole wheat organic flour

2 cups chopped kale

1 poblano pepper, diced

1 cup frozen organic corn

1 1/4 cup almond milk

1/2 cup vegetable broth

1 small yellow onion, diced

1/2 cup fresh cilantro, chopped

1/3 cup scallions, chopped

1 tbsp baking powder

1 tsp sea salt

  • Preheat oven to 400 degrees
  • Mix together cornmeal, flour, baking powder and salt
  • Pour into almond mix and stir well
  • Cook onions in a frying pan in vegetable broth over medium heat for about 8 minutes
  • Add pepper, corn kale and cook for 5 more minutes, stirring occasionally
  • When cooked, pour into cornmeal mix and stir together
  • Add cilantro and scallions and continue to stir until everything is well combined
  • Pour mixture into a greased 9 X 9 baking pan and bake at 400 degrees for 25 minutes








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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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