Savory-Sweet Cornbread

Here is the recipe for that cornbread I promised. It definitely helps take some of the edge off of that spicy chili. The addition of onions and jalapenos make this cornbread savory, but the agave nectar provides just the right amount of sweetness to balance everything out. Not looking for savory? Just leave out the onions and jalapeno. Olive oil can also be substituted for the Earth Balance, although it will not have that traditional "buttery" flavor. So, here it goes.

Savory-Sweet Vegan Cornbread

1 cup whole wheat pastry flour
1 cup corn grits (polenta)
2 TBS nutritional yeast
1/2 tsp salt
2 tbs earth balance melted
1 cup soymilk
1 tsp baking powder
1/2 onion diced
1 jalapeno pepper diced
1/2 cup agave nectar
1 tbs earth balance for pan

In a bowl, mix together melted Earth Balance, soymilk, onion, jalapeno, and agave nectar. In a separate bowl, combine the pastry flour, corn grits (polenta), nutritional yeast, salt, and baking powder. Add the wet ingredients to the dry and mix thoroughly. Use the remaining earth balance to grease a 9" square baking pan and fill pan with batter. Bake at 350 degrees for 30 minutes.



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Comments

  1. GinaJanuary 11, 2009 at 1:13 PM

    Mmm, I love that you add nutritional yeast! Sounds awesome :)

    ReplyDelete
  2. AnonymousJanuary 14, 2009 at 9:42 PM

    I usually just go for straight-out sweet cornbread (what a surprise) but your version sounds pretty tasty, too.

    ReplyDelete

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