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.
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.
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.
It was fun times in the city – thanks family for making it such a wonderful day! I feel truly blessed.
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