Garden Veggie Whole Wheat Cornbread
Yield: 12 servings
Ingredients:
- Nonstick cooking spray
- 1 Tablespoon olive oil
- ½ cup red bell pepper, scrubbed with clean vegetable brush under running water, chopped
- ¾ cup carrot, scrubbed with clean vegetable brush under running water, grated finely
- 1 jalapeno, scrubbed with clean vegetable brush under running water, minced (optional)
- 1 (15 oz) can cream corn
- 1 ½ cup cornmeal
- 1 ½ cup whole wheat flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 egg, beaten
- 1 ½ cup low-fat milk or almond milk
- ¼ cup honey
- 1 Tablespoon olive oil
Directions:
- Wash hands with soap and water.
- Preheat oven to 400°F. Line a muffin pan with 12 muffin liners and grease the inside of the muffin liners with nonstick cooking spray to prevent sticking.
- In a medium skillet, heat oil over medium heat. Add red bell pepper, carrot, and jalapeno, if desired. Cook for 5 to 10 minutes until vegetables are soft. Add cream corn and stir. Remove from heat and set aside to cool.
- In a large mixing bowl, whisk together the cornmeal, whole wheat flour, baking powder and salt.
- In a separate medium mixing bowl, whisk the egg. Wash your hands with soap and water after cracking raw egg. Then add the milk, honey, and oil. Mix to combine.
- Add the wet mixture to the dry mixture and mix until combined.
- Add in the sautéed vegetables. Mix again.
- Spoon batter into the prepared muffin cups, filling each about ¾ of the way full. Recipe makes about 24 muffins.
- Bake for 18 to 20 minutes, or until a toothpick inserted near the center comes out clean.
- Cool in pan for 10 minutes. Then transfer to a wire rack to finish cooling.
- Store in an airtight container at room temperature for up to two days, then transfer to the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor