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Serves
8-12
Author Notes
Slightly spicy, fluffy and delicate. Comfort food at it’s best. An easy side dish any time of the week —Marisa R
Ingredients
- CornBread
1 cup
whole wheat bread
1 cup
whole grain corn flour
1 tablespoon
baking powder
Pinch
salt & pepper
1 tablespoon
apple cider vinegar
1 tablespoon
extra virgin olive oil
1.5 cups
sweetened soy, rice or almond milk, original flavour
1/2
green pepper chopped, red can be used
1 tablespoon
chopped jalapeno, or canned
1/4 cup
chopped green onion or chives
1/2 cup
fresh, frozen or canned corn kernels
- Garlic Butter
1/3 cup
margarine or butter
1
garlic clove, peeled pressed
Pinch
sea salt & pepper
1 tablespoon
chopped chives or any herb you like
Directions
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Lightly oil or spray an 8″x8″ casserole dish
Preheat the oven to 350FIn a large bowl, blend dry ingredients together
Mix wet ingredients together. Pour into dry ingredients and mix with a spatula or wooden spoon. Before everything is mixed, add in the herbs, and vegetables. Continue to blend, do not over mix.
Spoon into casserole dish. With the spatula evenly spread the mixture to the sides.
Bake for 35-45 minutes until a skewer pierced through, comes out dry. - Mix together and refrigerate until needed. Spread to your hearts desire. Keeping the calories in mind of course 😉