I feel like I begin every blogpost with “this was delicious!” But not gonna lie…these were delicious! I love hiding wheat flour and veggies into baked goods – it makes me feel like I’m eating junk food, but still getting some vitamins! At work today my co-workers were talking about the trials and tribulations of making possibly one of the easiest baked goods on earth – cornbread. But of course we all manage to mess up this “easy” recipe. Well, I decided to try my hand at it, and voila! Yummy. The first time I baked this, I used 1 cup cornmeal and 1 cup wheat flour. This time, I reduced the wheat flour to 1/2 cup and cornmeal to 1.5 cups, so that the cornbread was more cornbread-y, and yellow, instead of brownish yellow. C’est parfait! The cheese and veggies makes this cornbread moist, and the 20 min. of baking will give it a nice brown outside, but soft interior. YUM. Wait, did I just use the word “yum” twice (no thrice) in a paragraph? Awesome.
1/2 cup coconut oil
1/4 cup white sugar
1 cup soy milk (can use buttermilk)
2 tsp lemon juice
1/2 teaspoon baking soda
1.5 cup cornmeal
1/2 cup whole wheat flour
1/2 teaspoon salt
2/3 cup grated cheese (any kind – I used a 3-cheese blend)
1/2 green pepper (diced)
1/2 red pepper (diced)
- Preheat oven to 375 degrees F (175 degrees C). Grease a muffin tin, or other baking pan.
- Mix coconut oil and sugar. Beat eggs in until well blended. Combine soy milk + lemon juice (or buttermilk) with baking soda and stir into oil/sugar mixture.
- Dice green and red peppers. Mix in peppers and grated cheese with liquid mixture.
- Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted in the center comes out clean. I liked mine on the browner/drier side, so I baked for 20 minutes. That’s up to you.