Ok, so I will admit that I was a little hesitant to try a whole wheat cornbread recipe, but it turned out pretty well. I think adding the scallions gives it a more diverse flavor. I suggest adding some Veggie Shreds (fake cheese) to the mix with some diced jalapenos if you want to spice up the meal. This cornbread is more grainy that normal cornbread because of the whole wheat, so feel free to add more cornmeal/soymilk to the mix to balance. If you are feeling ambitious and want to use Corn Flour (Bob's Red Mill has a cheap variety)-that would definitely up the flavor. It is definitely great with a big bowl of chili. Enjoy!
Servings: 8
3/4 cup Plain soy milk
1 tsp Apple Cider Vinegar
3/4 cup Plain Yellow Corn Meal
1/2 cup Whole Wheat Flour
1 bunch of scallions, diced
1/4 cup corn (out of the can is good)
2 tsp Sugar
2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
2 TBSP Canola Oil (Optional)
Prepare your pan (any 8x8 or 9x9 cake pan will do) by spraying it lightly with nonfat cooking spray and sprinkling it with cornmeal. Preheat your oven to 425 degrees.
Mix together your soy milk and apple cider vinegar and set it aside until it curdles, about 2 to 3 minutes. While you wait, grab a large mixing bowl and mix together the corn meal, flour, scallions, corn, sugar, baking powder, baking soda, salt, and canola oil. Add the curdled soy milk & vinegar mixture to your other ingredients and mix well. If your mix is too dry because of the whole wheat flour, add another 1/4 cup of soy milk.
Pour the mixture into your desired size cake pan and cook for 15-20 minutes (or until the top is a golden brown). Give it about 5 minutes to cool before you dig in.
Calories per serving: 102 Fat per serving: 4 grams
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