As we enter into the fall season, try out this vegan cornbread recipe. It is perfect to sop up a hearty soup or soak in the flavors of a favorite crockpot dish. This recipe uses healthier substitutes, while still maintaining delicious flavor and moistness.
- 1 cup white whole wheat flour or your favorite gluten-free blend
- 1 cup yellow corn meal
- 1/8 cup natural sugar (optional)
- 1 tablespoon EnerG egg replacer powder or 2 3/4 teaspoons cornstarch or potato starch plus 1/4 teaspoon baking powder
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup low-fat plain soymilk (soymilk works best, but other non-dairy milks will do)
- 1/4 cup water
- 1/2 cup plain soy yogurt or unsweetened 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 cast iron skillet with oil. Place it in the oven and preheat to 400F. (If cast iron is not available, spray a 8×8-inch glass 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 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.