I've tried a lot of cornbread recipes, but this is hands-down my favorite, moist and tender and flavored with little pieces of red and green pepper. You can make it spicy by adding jalapeño pepper or red pepper flakes or keep it mild by leaving them out. If you have it, use the soy yogurt, which gives a great flavor without sweetness, but if soy yogurt is unavailable, apple sauce works well too.
If you have a good, seasoned cast iron skillet, you'll want to get it out for this cornbread, which really does taste better cooked in cast iron. Oil the skillet lightly and then preheat it along with your oven. As you pour the batter into the hot skillet, a golden crust begins to form immediately. You can get a crust using a regular baking dish, but it won't be quite as crunchy or golden and it will take a little longer to cook.
- 1 cup white whole wheat flour
- 1 cup yellow corn meal
- 1/8 cup natural sugar
- 1 tablespoon EnerG egg replacer powder
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup low-fat plain soymilk
- 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 C fresh or frozen corn kernels
In a large bowl, mix the dry ingredients well. In a smaller bowl, mix the soymilk, 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. Serve immediately.
Makes 8 servings, each containing 160 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g Protein; 35g Carbohydrate; 0mg Cholesterol; 270mg Sodium; 4g Fiber
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