Jalapeno & Green Pepper

Vegan Cornbread

 

 

Cornbread is technically not a bread because it is a pan "bread" that rises with baking powder instead of yeast but, it is so fast and easy, that any cook can make it in minutes and have a great dish ready for dinner and perhaps a snack later on ;)

Mix it quickly and pop it in the oven to bake and you have a steamy side with your meal.

I have seen and tried quite a few recipes. Some have been good some have been too pasty(spoonbread) for my liking. Some have had too much of a grit feel in my mouth.

I like a combo of flour and cornflour with some fresh or frozen kernels in the mix.

 

When I make cornbread as an accompaniment to a main meal, I want it savoury, not sweet as many recipes put enough sugar to classify this as a dessert, in my humble opinion.

I omitted the sugar suggested, in my quest to lower the calories and used sweetened dairy free milk, so that it would have a touch of sweetness.

Just like me!    What!

This recipe is a version that I found in a

Vegan cookbook.

It has no dairy or eggs and is even good for you with the addition of wheat flour.

As you can see by the picture it is not as yellow as expected because of the wheat and lack of eggs. But, it rose to the occasion and is very fluffy.

I added pickled jalapenos that you can find in the Mexican isle of your favourite grocery store. Thinly diced they are not too hot, even for a child.

I added a compound garlic "butter" made with margarine so that it would have some more substance because of the lack of eggs and fat.

AND

when it's hot out of the oven what else are you going to do other than slather somethin that will melt off!!

Of course use your imagination and add any ingredient your family loves and make it your

very own.

 

This is quite delish, very low in fat and high in fiber!

 

1 cup whole wheat flour

1 cup whole grain corn flour

1 tbsp baking powder

pinch of salt

1 tbsp apple cider vinegar (I only had red wine vinegar)

1 tbsp extra virgin olive oil

1 1/2 cup sweetened soy, rice or almond milk

1/2 chopped green pepper  (red can be substituted)

1 tbsp jalapeno fresh or canned

1/4 cup chopped chives or green onion

1/2 cup fresh or frozen corn kernels (I ran out! humpf)

 

Garlic Butter

 

1/3 cup margarine

1 garlic clove, pressed

pinch of sea salt & pepper

1 tbsp chives or any herb you like

Mix together and refrigerate until needed. Spread to your hearts desire. Keeping the calories in mind of course ;)

 

 

 

Lightly oil or spray an 8"x8" casserole dish

Preheat the oven to 350F

 

In a large bowl, blend dry ingredients together

 

Mix wet ingredients together. Pour into dry ingredients and mix with a spatula or wooden spoon. Before everything is mixed, add in the herbs, and vegetables. Continue to blend, do not over mix.

 

Spoon into casserole dish. With the spatula evenly spread the mixture to the sides.

Bake for 35-45 minutes until a skewer pierced through, comes out dry.  

 

 

Enjoy with love!