Fiesta Corn Bread

Fiesta Corn Bread

Original recipe from Leanne Campbell – The China Study Cookbook

Ingredients:

  • 1 cup cornmeal
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon dried tarragon
  • ¾ cup corn, fresh off the cob or thawed
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons maple syrup
  • 1 egg replacer (1 tablespoon of ground flaxseed meal mixed with 3 tablespoons water)
  • 1-1/3 cups soy milk (or other plant milk)

Directions:

  1. Preheat oven to 350 degrees F
  2. In a large bowl, place the cornmeal, flour, baking powder, baking soda, salt and tarragon and mix well.
  3. Add the corn, applesauce, and maple syrup to the dry ingredients and mix. Add the egg replacer and milk and stir until everything is well mixed.
  4. Pour into a 9” x 9” nonstick baking dish
  5. Bake for 35 minutes or until the top is firm and a knife inserted in the center comes out clean. Cool before serving.

Tips:

  • Serve with beans and cooked kale or other greens
  • If you want more Italian herb flavor, add 1 teaspoon dried oregano and 1 teaspoon of dried basil.