This moist, fat-free vegan cornbread is spiked with peppers and whole kernels of corn. Make it spicy with bits of jalapeño pepper. You can turn this into plain old cornbread by leaving out the peppers and corn...but why?
1cuplow-fat plain soymilk(soymilk works best, but other non-dairy milks will do)
1/2cupplain soy yogurt(Soy yogurt is best but unsweetened apple sauce works ok)
1/2green bell pepperdiced
1/2red bell pepperdiced
1jalapeño pepperseeds removed and minced OR 1/4-1/2 teaspoon red pepper flakes (omit for non-spicy cornbread)
1/2cupfresh 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.
One piece counts as 4 Weight Watchers smart points on the Freestyle plan.