Blood Orange Marmalade Cornbread

To say that I enjoy watching football would be the second biggest lie of the century after  “I don’t miss drinking juice boxes.” aa-2 But I like the stuff that comes with football. I like dressing up in one color like a big human Crayola crayon. In high school, I started “Monochromonday,” but mainly so I could wear my hot pink corduroys in the most flamboyant way possible. I like drinking beer and shouting things. I’ve noticed that the further I am removed from college, the less acceptable it is to do this on a regular basis. Football is a great excuse to do this well into your 70’s. I like cooking and eating eccentric meals that bust everyone’s new year’s resolutions within weeks. If I can make a tub of guacamole bigger than my head, my work here is done. I like giving omnivores stuff that’s vegan, but so flavorful and hearty they don’t even notice. Instead, they can focus their energy on shoveling food in their mouths and spitting bits of it on the TV while they yell at the players. Because America! This cornbread is sweet and savory and the perfect fluffy-yet-firm consistency. It’s chewy but a little crumbly, which makes it perfect mixed into your favorite chili. HERE is my go-to chili recipe, which goes perfectly with a big chunk of cornbread, a beer, and football. ab Marmalade Sweet Cornbread

  • 1 cup yellow cornmeal
  • 1 1/2 cups unbleached all-purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup melted coconut oil
  • 3 tablespoons agave nectar or maple syrup
  • 2 cups almond milk (or soy milk)
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon salt
  • 3/4 cup sweet corn (fresh is best, frozen works!)
  • 3 teaspoons marmalade (I like blood orange, but orange or apricot work)

1. Preheat oven to 400*. Spray an 8×8 baking dish with nonstick cooking spray or rub with a little melted coconut oil. Combine the flour, cornmeal, baking powder, baking soda, and salt in medium bowl and whisk until combined. Set aside. 2. Heat a skillet with a splash of olive or coconut oil. Pour in the corn and cook for 5-10 minutes, stirring, until the kernels start to brown a bit. Remove from heat and and set aside. 3. In a small bowl, combine the almond or soy milk  and the apple cider vinegar. Set aside for five minutes (this allows the milk to curdle a little, resulting in a more sour taste similar to buttermilk). Once curdled, pour in the melted coconut oil and agave nectar. Whisk until combined. 4. Make a small volcano well in the center of the bowl of dry ingredients. Slowly pour the wet ingredients into the well and begin folding them into the dry ingredients. 5. Pour the cooked corn and marmalade into the bottom of the 8×8 pan. Spread evenly with a spatula to cover the bottom. Next, pour the batter evenly over the corn. Pop in the oven and bake until golden brown and a knife inserted in the middle comes out clean (25-30 minutes). Remove and set to cool completely. Serve with chili!

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