Sweet + Spicy Cornbread

First of all, this is vegan. But if that's not your jam, the necessities to make this are preeeetty straight forward. And A Q U A F A B A only sounds intimidating. Believe us. It's gonna be okay. And those beloved chickpeas you're gonna drain? They aren't going to waste. We're mixin' up something schnack-y in our next post to put those babies to use.

Secondly, you can totally adjust the heat in this one. Although we like how the spiciness of jalapenos balances out with the hemp sugar, poblanos are an amazing alternative for this one. See note below* and decide ; )

Whichever route you take, get to baking and #bringthesugar!



2 1/2 c AP flour

1/2 c yellow corn meal

3 T coconut sugar

1 T MORTAR + KUSH Raw {or Refined} Hemp Sugar

1 T + 1 tsp baking powder

1 tsp Kosher salt


1 c unsweetened almond milk

1/4 c pure maple syrup

1/4 c avocado oil (or any veg oil)

1/4 c aquafaba (liquid from can of chickpeas)

1 jalapeno, seeded and minced*

*NOTE* If you're not into the spice of jalapenos, we recommend using roasted and diced poblano peppers here instead. Roasting them ahead of time will give you extra depth of earthy + sweet flavor. And we'd be lying if we said we weren't into that.


Whisk dry ingredients together in bowl

Add in wet ingredients + jalapeno (or poblano)

Mix until just combined

Pour into greased 8" cast iron skillet (or baking pan)

Bake at 400 F for 25-ish minutes

Toothpick test to check doneness

Admire those imperfectly perfect cracks on top while you let it cool

Slice to serve

Top this with spread of butter, a drizzle of agave (or maple syrup), and a crank of sea salt

Tag us on social: @mortarandkush

Show us some love: #bringthesugar

This one's sweet + spicy. Just like us.

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