I wanted to make cornbread but I wasn’t sure how to go about making a no added fat cornbread that would still be moist and tasty. As usual Chef Google didn’t let me down and I went with a recipe found at Fat Free Vegan Kitchen. The confetti comes from colorful chopped bell peppers and a diced jalapeno. If you happen to have a cast iron skillet that is well seasoned it will give this cornbread a nice crisp crust.
I don’t know about you but I can eat cornbread all year long. Of course we all think of it as a side dish to things like stew and chili.
It’s always a hit at BBQ’s and nearly perfect along side a big summer salad.
Did you know it 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.
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
Today is my birthday but since it lands on a week day we did our family celebration on Saturday. I wanted to do a family hike but the weather didn’t cooperate and it was too hot. Instead I chose to go over to San Francisco and walk on the Lands End Trail. Our son David and our daughter Katy joined us – her hubby had to work and we missed him.
It was a chilly day in the city so we had to get some hot beverages to warm us up before we walked.
Katy and I wore hooded sweatshirts under our jackets to keep warm! It was only about 66 degrees and it felt great.
It was so foggy you could barely see the Golden Gate Bridge from the Lands End Trail. Those little dark spots at the bottom of the photo near the rocks are a school of dolphins that were swimming along and having fun. We watched them along most of the trail – it was a real treat. They move so fast, as hard as I tried it was almost impossible to get a good photo of them.
A trip to San Francisco isn’t complete unless you enjoy some S.F. sourdough bread. It’s the best!
Although there was an ample supply of fresh fruit available…
I chose some dark chocolate with dried cherries and almonds to go with my hot tea. After all it was my birthday celebration!
Oh yes, and one of these Biscoff cookies too.
It was fun times in the city – thanks family for making it such a wonderful day! I feel truly blessed.
Add your thoughts- feel free to leave a comment or ask a question.
Happy Happy Birthday to you, my friend. So glad it was wonderful and celebrated in health and joy with your family. You were right by my daughter’s place in San Fran!
Thank you Janine! Your daughter lives in a beautiful area, I love going over to the city. There is so much to see and do. 🙂
Happy birthday to you:)
Hi Karen! I was thinking about you e other day and wondering how your job is going. Any plans to start blogging again?
Happy Birthday! I had to laugh at you and your family all bundled up in 66 degree weather. 66 sounds wonderful right about now! It has been hot and humid here in SD and I absolutely loathe it! This week is cooling down a bit — in the high 70s — but the humidity is just awful! It was 60 degrees out this morning at 5:30 when the hubs and I took a walk and believe me – neither of us were bundled up! haha
Beverly eve eying is relative to where we live when it comes to the weather! I do hate the humidity that we had when we lived in the Midwest. When we go for our morning walks we don’t wear jackets at 60 degrees or higher either but over on the bay it is quite windy and that combined with the fog and lack of sunshine just seemed to chill us to the bone! 🙂
Jody - Fit at 55
HAPPY BDAY!!!!!!!!!!!!!!!!!!!!!!!!!!! What a wonderful time with family!!!! Yes, being cooler is nice with the heat craziness everywhere!
I would of course be all over that bread! 😉
Love your recipe as always!
Thank you Jody!
Sounds like a great day! Cool weather a treat right now! Glad you had some fun with your family!! Many more happy happy birthdays friend!
Thank you for the birthday wishes! 🙂
Happy belated birthday! What a perfect way to spend it – San Francisco is a place I’ve always wanted to go to – if for nothing else the sourdough bread!
I am totally making that corn bread recipe – I could eat it all year round too – love the confetti!
p.s. if it was 66 degrees, I’d still be in shorts and a t-shirt! 😀
Biz S.F. Is a must see. There is so much to see, do and the food is amazing!!! The sourdough bread is the best and you can’t get bread like that anywhere else! 🙂
Lee at Veggie Quest
Hi Tami, I found you from your comment over on Carrie On Vegan, and loved the name of your blog and decided to check it out! Anyhow, I like the confetti cornbread idea–any time of year–and I look forward to trying it! Hope you had a great birthday; looks like you had a wonderful time in San Fran. 🙂
Hi Lee! Thank you for stopping by my blog and for the birthday wishes. Looks like you also have a blog and I will have to check it out. Since I’m still new to eating a whole foods plant based diet I’m learning a lot by reading blogs of other like minded people. 🙂
Lee at Veggie Quest
Hi Tami, I’ve been eating this way for about a year+ now, but still love getting ideas from other WFPB food bloggers! Although sadly, there aren’t so very many of them out there. As the health benefits become more widely known, though, I think that’s going to change!
Happy Belated Birthday!!!!!! Looks like you had a great day celebrating with your family!
I am behind in my reading – Happy, happy birthday!!
Thank Lori! 🙂
I’m so sorry to have missed your birthday! Happy Birthday, Tami!
Thank you so much Cammy!