Green Chili Cornbread
- 1 1/2 cups stone-ground whole-grain cornmeal
- 1/2 cup unbleached white flour
- 1/4 cup toasted wheat germ
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup plain soy yogurt
- 2 tablespoons olive oil
- 1/4 cup rice milk, or more as needed
- 1 small fresh hot chili, seeded and minced, or one 4-ounce can chopped mild green chilies
- 1/2 cup frozen corn kernels, thawed
- Preheat the oven to 400 degrees.
- Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
- Make a well in the center of the dry ingredients.
- Pour in the yogurt, oil, and rice milk.
- Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
- Stir in the chili and corn kernels.
- Pour the mixture into an oiled 9-inch-square baking pan.
- Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center tests clean.
- Let cool slightly; cut into squares and serve warm.
- Per square (12 squares per pan):
- Calories: 128
- Total fat: 4g
- Protein: 3g
- Fiber: 2g
- Carbohydrate: 22g
- Cholesterol: 0mg
- Sodium: 257mg
stoneground, unbleached white flour, toasted wheat germ, baking soda, baking powder, salt, soy yogurt, olive oil, rice milk, hot chili, frozen corn kernels
Taken from www.epicurious.com/recipes/food/views/green-chili-cornbread-378994 (may not work)