|Prep & Cook Time||35 min|
Preheat oven to 400F.
Mix Vegano Cornbread Dry Ingredients in a bowl until fluffy. Slowly add Vegano Cornbread Wet Ingredients to the dry mixture. Mix until smooth.
Using a pre oiled, or non stick muffin tin, fill each hole ½ way with batter.
Once the oven is preheated, bake for 20 minutes.
While cornbread bakes, mix Vegano Sour Cream with cashews in a high speed blender for one minute. Set aside for plating.
Heat a medium sized frying pan over medium heat with 1 tbsp of vegetable oil. Add Vegano Chili and cook for 5-7 minutes.
Slice green onions and set aside for topping.
After 20 minutes of baking, remove cornbread from the oven and use a toothpick or fork to ensure they are cooked through (fork must come out clean with no wet batter visible).
Serve Vegano Chili in a bowl topped with a scoop of Vegano Sour Cream, scallions, and cornbread on the side for dipping.