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Monday, October 17, 2011

CORN KERNEL ZUCCHINI CORNBREAD-- IT CAN BE GLUTEN-FREE, AS WELL

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I have a confession to make-- I love cornbread.  My husband doesn't really understand this.  He likes it all right, but not with passion, if you know what I mean.  It must be an American thing.  I was born in the States and he was born in Quebec. Even though I've lived in Canada since I was 18, I've never lost my passion for cornbread, and as a vegan, I've devised several cornbread recipes that I'm happy with.  But, faced with a pile of zucchini and scads of ovo-lacto-laden zucchini cornbread recipes, I decided to devise my own vegan version-- with nuggets of corn added at the last minute.  I almost added some Daiya vegan cheese shreds, but decided that would be overkill-- although, if you do try it, let me know!

I was out of whole wheat pastry flour, so I used my High-Fiber Gluten-Free Flour Mix instead, and you'd never know the difference!

Printable Recipe

BRYANNA'S CORN KERNEL ZUCCHINI CORNBREAD (Can be GF and SF)
Makes 1/ 10" cast-iron skillet-full
Moist and delicious, with the extra nutrition of vegetables. PS: If you don't have a skillet, use a 10" round or 9" square pan-- the skillet just makes the crust crispier.

DRY MIX:
1 cup yellow cornmeal
3/4 cup white whole wheat pastry flour OR my High Fiber Gluten-Free Flour Mix
1/3 cup soy flour or chickpea flour
1/4 cup unbleached organic sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
WET MIX:
1 tablespoon lemon juice with soymilk, nut milk or hemp milk to make 1 1/4 cups
1 cup packed grated zucchini with skin
2 tablespoons oil or melted Earth Balance
ADDITION:
1 cup thawed frozen (or cooked fresh) corn kernels, or canned corn kernels, well-drained

Oil a 10" cast iron skillet and place it in the oven while you heat it up to 375 degrees F. Whisk the dry Mix ingredients together in a medium bowl. Whisk or blend the wet Mix ingredients together and add to the Dry Mix. Mix briefly and pour into the hot skillet. Bake 20 minutes. Serve warm.

Nutrition Facts
Nutrition (per serving): 198.4 calories; 21% calories from fat; 4.9g total fat; 0.0mg cholesterol; 284.2mg sodium; 345.9mg potassium; 35.7g carbohydrates; 4.0g fiber; 8.2g sugar; 31.7g net carbs; 5.6g protein; 3.6 points.

Made with Bryanna's High-Fiber Gluten-Free Flour Mix:
Nutrition (per serving): 217.3 calories; 21% calories from fat; 5.3g total fat; 0.0mg cholesterol; 285.5mg sodium; 337.8mg potassium; 39.4g carbohydrates; 3.6g fiber; 8.2g sugar; 35.7g net carbs; 5.0g protein; 4.1 points.

Enjoy!



1 comment:

Marie said...

Being from Québec, I don't have a passion for cornbread, but my boyfriend do (also a Québécois).
It seems really good and I'm flooded with zucchinis, so I'll try it.
Thanks for sharing!