Spicy Vegan Hummus Cornbread

Plan for: 35-40 minutes
Yield: 24 servings

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1/2 cup dairy-free butter alternative
2/3 cup granulated white sugar
1 1/2 cups yellow corn meal
1 cup all-purpose flour
2 tsp baking powder
1 tsp cayenne pepper
1 cup water
1 cup of HOPE Red Pepper Hummus
1 cup frozen corn kernels


  1. Preheat the oven to 400°F. Grease a 9×13-inch baking pan. Set it aside for now.
  2. In a large bowl, beat the dairy-free butter alternative and sugar together until smooth.3.
  3. In a medium bowl, combine the dry ingredients (cornmeal, flour, baking powder, and cayenne pepper). Stir them together.
  4. In a large liquid measuring cup, combine the wet ingredients (water and hummus). Stir them together until the hummus is no longer clumpy, and blends itself into the water.
  5. Pour 1/3 of the dry mixture into the large bowl. Stir until it’s just mixed. Then add 1/3 of the wet mixture. Stir until it’s just mixed. Repeat until all the dry and wet ingredients are added to the batter.
  6. Stir in the corn kernels, but do not over-mix the batter. Spread the batter evenly into the prepared baking pan.
  7. Bake the cornbread in the oven for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean.
  8. Remove the cornbread from the oven. Let it cool in the pan for 10 minutes before you cut into it.
  9. Enjoy!

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