This moist, chili-flavored cornbread is an ideal companion
to bean dishes, stews, and other hearty fare.
9-inch pan bread
•1 1/2 cups cornmeal, preferably stone ground
•1/2 cup unbleached white ﬂour
•1/4 cup toasted wheat germ
teaspoon baking soda
•1/2 teaspoon baking powder
•6-ounce container plain soy yogurt or coconut yogurt
•1/4 cup olive oil
•1/3 cup rice milk, or more as needed
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 F.
- 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 half of the rice milk. Stir until well combined, adding more
rice milk as needed to make a smooth, slightly stiff batter.
Stir in the chilies 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.
Your question and comments are welcome