Sweet and Spicy Cornbread Recipe

Printable Recipe

12 Servings 35 minutes

Many cornbreads are either dry or spicy. This is one sweet enough for breakfast, but also goes with your FAV chili. Free free to pump up the sweet or the heat!

Ingredients

  • 2 C corn meal
  • 1 C whole wheat flour
  • ¼ C whole wheat pastry flour
  • 3 tsps baking powder
  • ¾ tsps baking soda
  • 1 tsp salt
  • 1/3 C dry sweetener
  • ½ tsp red pepper flakes
  • ½ tsp smoked chipotle
  • 2 Tbsps flax meal
  • ¼ C water
  • 2 C non-dairy milk
  • 3 Tbsps apple sauce
  • 1 tsp vanilla extract
  • 1 C corn
  • 1/3 C pumpkin seeds, coarse chop [optional]

Directions

  1. Preheat oven to 425 degrees Fahrenheit. Grease or use silicon sheets or parchment paper in a 9×13 cake pan.
  2. Combine the flax meal and water in a container with a tight-fitting lid, shake, and set aside.
  3. In a large bowl, combine cornmeal, flours, baking powder, baking soda, salt, and dry sweetener. Whisk together.
  4. In a medium bowl, combine flax, milk, apple sauce, and vanilla. Whisk together.
  5. Add wet ingredients to dry and stir until just mixed. Add corn, onion, pepper, and seeds. Stir to combine.
  6. Pour into cake pan and bake for 15 minutes. Sprinkle top with pumpkin seeds, if using. Bake for another 10 minutes or toothpick comes out clean. Serve. Let cool completely before serving.

Note: You can add fresh or frozen corn kernels. I also make it pretty by adding 1/3 Cup Chopped Red Pepper and ¼ Cup Chopped White Onion..

Abbreviations: C = cup; oz = ounce; Tbsp = tablespoon; tsp = teaspoon

Copyright Marty Davey, 2010. All rights reserved.

Marty Davey

Marty Davey

Marty Davey, MS, RD, LDN has been assisting clients to lower their A1c, weight, cholesterol and find great meals to work with food allergies since 1995. Her motto is, "I'm not here to judge you, I'm here to help you." Marty became a dietitian after working through her own diet challenges. She is an experienced nutrition researcher working on studies with Marywood University, the Physicians Committee for Responsible Medicine and the University of South Carolina for almost 10 years. So, she brings cutting edge research to help you achieve your health goals. Marty has a background in comedy which makes her a sought after presenter. She uses this skill to breakdown complex nutrition concepts for audiences whether at a medical conference or a kitchen table. Marty also loves cooking new foods as well as being outside hiking, camping, and kayaking with her husband.