vegetarian cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups cornmeal1 cup all-purpose flour2 teaspoon baking powder1/6 cup canola oil1/6 cup unsweetened applesauce2 tablespoons maple syrup2 cups nonfat milk2 teaspoons apple cider vinegar1 teaspoon salt1/2 cup green bell pepper, chopped fine
Preheat oven to 375.
Place a cast iron skillet inside the oven, sprayed with a little oil.
Whisk the milk and the vinegar.
In a large bowl, sift together the dry ingredients.
Add the oil , applesauce and maple syrup to the milk mixture.
Whisk for a couple of minutes.
Pour the wet ingredient into the dry and mix together. Fold in the pepper chunks.
Pour batter into the prepared skillet and bake 35 minutes, until a toothpick inserted into the center comes out clean. Makes 10 wedges.
* Loosely adapted from Isa Chandra's theppk.com
* Can be veganised by using soymilk
Number of Servings: 10
Recipe submitted by SparkPeople user PURPLESQUE.
Place a cast iron skillet inside the oven, sprayed with a little oil.
Whisk the milk and the vinegar.
In a large bowl, sift together the dry ingredients.
Add the oil , applesauce and maple syrup to the milk mixture.
Whisk for a couple of minutes.
Pour the wet ingredient into the dry and mix together. Fold in the pepper chunks.
Pour batter into the prepared skillet and bake 35 minutes, until a toothpick inserted into the center comes out clean. Makes 10 wedges.
* Loosely adapted from Isa Chandra's theppk.com
* Can be veganised by using soymilk
Number of Servings: 10
Recipe submitted by SparkPeople user PURPLESQUE.
Nutritional Info Amount Per Serving
- Calories: 196.7
- Total Fat: 4.6 g
- Cholesterol: 1.0 mg
- Sodium: 364.9 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 2.2 g
- Protein: 5.0 g
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