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Confetti Cornbread

You can turn this into plain old cornbread by leaving out the peppers and corn...but why?
Course Bread
Cuisine Vegan
Keyword vegan cornbread
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 160kcal
Author Susan Voisin

Ingredients

  • 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 plus 1/4 teaspoon baking powder
  • 2 teaspoon baking powder
  • 1/2-1 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

Instructions

  • 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.

Notes

One piece counts as 4 Weight Watchers smart points on the Freestyle plan.

Nutrition

Serving: 1serving | Calories: 160kcal | Carbohydrates: 25g | Protein: 5g | Fat: 1g | Sodium: 270mg | Fiber: 4g