Background

Growing up in Alabama, I love cornbread. In this recipe, I aim to make a delicious cornbread that increases the amount of protein and removes animal products (and cholesterol and other bi-products.) The nutritional yeast adds texture and a cheesy flavor in addition to ramping up the protein.

Ingredients

Dry Ingredients

• 1 Cup All-purpose flour
• 1 Cup Corn Meal
• ¾  cup nutritional yeast
• 2 Tablespoons of granulated sugar
• 1 Tablespoon of baking powder
• 1 teaspoon of salt
• 1 tablespoon of ground black pepper

Wet Ingredients

• 1.25 cup of unsweetened/unflavored Soy milk
• 3/4 cup olive oil
• 1/2 cup chopped Anaheim peppers (optional)

Directions

1. Preheat oven to 425 degrees.
2. Grease 9 to 10 inch cast-iron pan/skillet.
3. Mix dry ingredients into bowl.
4. Mix wet ingredients into dry ingredients until well blended.
5. Pour batter into cast-iron pan.
6. Crack black pepper on top (optional)
7. Bake for 25 minutes or until passes “toothpick test”.
8. Let rest for 5 to 10 minutes before cutting or removing from pan.

Notes

• This is vegan (dairy & animal free) but not gluten-free.
• Do not cover the cast-iron when cooking.
• For sweeter cornbread, reduce cornmeal amount by ¼ cup and increase sugar to that amount.
• 8-inch baking pan will work if cast-iron not available (but will not deliver bottom crust.)

Nutritional Facts from MyFoodData.com