Name: Confetti Cornbread
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cup white whole wheat flour (or your favorite gluten-free blend); 1 cup yellow corn meal; 0.125 cup natural sugar (optional); 1 tbsp EnerG egg replacer powder (or 2 3/4 tsp cornstarch plus 1/4 tsp baking powder); 2 tsp baking powder; 1 tsp salt; 1 cup low-fat plain soy milk (soymilk works best, but other non-dairy milks will do); 0.25 cup water; 0.5 cup plain soy yogurt (Soy yogurt is best but unsweetened apple sauce works ok); 0.5 null green bell pepper (diced); 0.5 null red bell pepper (diced); 1 null jalapeno pepper (seeds removed and minced OR 0.25-0.5 tsp red pepper flakes (omit for non-spicy cornbread)); 0.5 cup frozen corn kernels

Instructions

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1

Spray a medium-sized cast iron skillet with oil spray (1 tbsp). Place it in the oven and preheat to 400F. (If cast iron is not available, spray a 8x8-inch glass baking dish with oil spray (1 tbsp), but do not preheat.)
2

In a large bowl, combine the white whole wheat flour (1 cup), yellow corn meal (1 cup), natural sugar (0.125 cup), EnerG egg replacer powder (1 tbsp), baking powder (2 tsp), and salt (1 tsp). Mix well. In a smaller bowl, whisk together the low-fat plain soy milk (1 cup), water (0.25 cup), and plain soy yogurt (0.5 cup). Add the wet ingredients to the dry, stirring gently until just combined. Fold in the diced bell pepper (0.5 green), diced bell pepper (0.5 red), pepper (1 jalapeno) (minced, seeds removed), and frozen corn kernels (0.5 cup).
3

Pour the batter into the hot skillet or prepared baking dish and bake for 15-25 minutes, or until a knife inserted into the center comes out clean. Serve immediately.