Did you know cornbread makes a delicious breakfast? I made a few changes to the original recipe such as eliminating the sugar – we didn’t miss it and cutting the salt in half, using almond milk instead of soy milk and cut it into 12 servings instead of 8. With those changes each serving is under 100 calories! I think this is one of those recipes that can be made a variety of ways. For instance you could skip the bell peppers and use a full cup of corn and make it into muffins. You have to make this recipe – it’s super simple but big on flavor!
- 1 cup white whole wheat flour (or your favorite gluten-free blend)
- 1 cup yellow corn meal
- 1 tablespoon EnerG egg replacer powder – found at health foods stores
- 2 teaspoon baking powder
- 1/4 teaspoon salt – optional
- 1 cup Silk unsweetened plain almond milk or milk of your choice
- 1/4 cup water
- 1/2 cup plain soy yogurt (may substitute apple sauce)
- 1/2 green bell pepper, diced*
- 1/2 red bell pepper, diced*
- 1 jalapeño pepper, seeds removed and minced OR 1/4-1/2 teaspoon red pepper flakes (omit for non-spicy cornbread)
- 1/2 cup fresh or frozen corn kernels
Spray or wipe a medium-sized well seasoned cast iron skillet with oil. Place it in the oven and preheat oven to 400F. (If cast iron is not available, spray a 8×8-inch baking dish with oil, but do not put it in the oven to preheat.)
In a large bowl, mix the dry ingredients well. In a smaller bowl, mix the almond milk, water, and yogurt (or apple sauce). Add wet to the dry and stir gently until evenly distributed, but don’t over-mix. Fold in the diced peppers and corn. Pour into the hot skillet or prepared pan and bake for 15 – 25 minutes. (A preheated skillet will take less time than a glass baking dish.) When a knife blade comes out clean, it’s done. I used a cast iron skillet and it took 20 minutes to bake.
* Notes; I have made this a few times and have found that I like to use frozen bell peppers or if using fresh peppers – saute them in a little water to soften before adding to the cornbread. It’s a texture thing and I prefer them to be softer in the finished cornbread.
Yield: 12 Servings
Per Serving: 91 Calories, 1g Fat, 0mg Cholesterol, 195.6g Sodium, 45.2mg Potassium,17.6 g Carbohydrates, 2.4g Fiber, 2.8g Protein, WWPP 2
Recipe Adapted From Fat Free Vegan Kitchen
See where I posted about this recipe here.
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