Ingredients
Scale
- 1 pack impossible meat or other plant-based ground
- 1/2 sweet onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic (1 tsp), minced
- 1 (15 oz) can diced fire-roasted tomatoes
- 1 Tbsp chili powder
- 1 Tbsp corn starch
- 2 tsp ground cumin
- 1 teaspoon garlic powder
- 1 tsp salt
- 1 (10 oz) bag frozen corn (1/2 cup set aside)
- 1 (4 oz) can diced green chilies
- 2 cups masa flour
- 2 tsp baking powder
- 2 cups vegetable stock
- 2 Tbsp Just Egg or other vegan egg sub (2 egg equivalent)
- 1 cup shredded vegan cheese (I used Daiya Farmhouse Jalapeno Havarti)
Instructions
- Preheat oven to 400°F
- Warm a large cast-iron skillet over medium heat. Add onion and bell pepper. Sauté until veggies begin to soften, about 5-6 minutes. Add garlic and cook until garlic becomes fragrant for about 30 seconds. Add plant-based meat, sprinkle with cornstarch, and add spices. Brown meat, and taste for seasoning. Add tomatoes, green chilies, cheese, and remaining corn. Mix well.
- Add masa flour, just-egg, and baking powder in a medium-size bowl. Mix well. Slowly, add 2 cups vegetable stock (May need a little more stock depending on the coarseness of the masa), stir until smooth. Add 1/2 cup frozen corn kernels. Stir well.
- If you are using a cast-iron skillet, top the meat mixture with the masa. Bake for 25-30 minutes, or until cornbread is lightly golden.
- If you are not using a cast iron, place the mixture in a 9X12” oven-proof baking dish. Top with masa and bake for 25-30 minutes, or until cornbread is lightly golden.
- Garnish with sour cream, cilantro, and green onions.