Colorful Wholegrain Cornbread With Texture and Zing! |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is my own, very different, version of the Easy Corn Bread recipe off a canister of Quaker corn meal. I have included honey instead of sugar, but added two eggs to help it rise (and add more protein!). The jalepeno peppers add zing. I used just one pepper, but wish I added more. The lentils add texture, as well as protein and fiber for a more wholesome snack, breakfast, or compliment to a meal. Ingredients:
1 1/4 cups whole grain flour (brown rice, oat, wheat, etc...) |
3/4 cup cornmeal |
2 teaspoons baking powder |
1/4 teaspoon salt (optional) |
1 cup milk (any kind) |
1/4 cup oil (i use what's available ( almond, canola, etc...) |
2 eggs, beaten |
2 tablespoons honey |
1/2 cup red lentil, soaked overnight and rinsed (you can also allow them to begin sprouting) |
1 fresh jalenpeno pepper, minced (you can add as many peppers as you'd like) |
Directions:
1. Heat oven to 400°F
2. Grease 9-inch pan.
3. Combine dry ingredients.
4. Stir in other ingredients until dry ingredients are moistened.
5. Pour batter into prepared pan.
6. Bake 20-25 minutes.
7. Remove from oven and allow to cool before slicing.
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