Yogurt Cornbread With Roasted Peppers and Scallions |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Inspired by Veggie Belly's Yogurt Cornbread with Chipotle and Sweet Corn Niblets. Ingredients:
1 cup stone ground cornmeal |
3/4 cup all purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 large eggs |
1 cup plain yogurt |
1/4 cup canola oil |
1 tablespoon sugar |
2 roasted red peppers, diced |
4 scallions, thinly sliced |
Directions:
1. Preheat oven to 375.
2. Mix together the dry ingredients with a whisk (cornmeal through salt).
3. Lightly beat the eggs and combine with yogurt, oil, and sugar. Mix well.
4. Mix the wet and dry ingredients until just combined. Do not over-mix.
5. Gently fold in the peppers and scallions.
6. Pour the mixture into an 8x8 baking pan, lined with parchment paper.
7. Bake at 375 degrees for 20-30 minutes or until a tester inserted in the center comes out clean and dry. Allow to cool in the pan for a few minutes and then remove to slice and serve. Enjoy!
|
|