Still working on my cornbread experiments (see part 1). There is no set goal in mind. The point is to keep experimenting with ingredients to create delicious and health conscious cornbread every few weeks as a treat. Here is cornbread #2.
Notice there is no egg. I didn't realize we were out of eggs until this recipe was well under way. You can't tell at all. This bread is fabulous. I think so. S thinks so. D the contractor thinks so. "I hope you wrote down what you did," was his reply when asked if it was good. It was moist and flavorful and had a nice zip form the ancho chili powder. I used a sectioned scone pan so I got big wedges of cornbread. These large wedges were then sliced in half for portion control. Overall, a very successful cornbread. I'm looking forward to another version soon.
Pre-heat oven to 400 degrees.
1 cup cornmeal (Trying to use up the coarse grind we happened to have on hand. One more cup to go!)
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup honey
1 cup 1% buttermilk
1/3 cup non-fat yogurt
1 tbsp olive oil
1/3 cup diced, canned chili peppers
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp ancho chili powder
1/4 cup crushed, mild red chili pepper
Mix dry ingredients. Mix wet ingredients. Mix everything together. Spray a baking dish with cooking spray. Transfer mix to baking dish. Bake for 15 mins. or until a knife comes out clean. Let it cool a while so cutting is cleaner.