ONE-pot cornbread: a complete meal. (9 pieces)
ONE-pot Cornbread is a great wholesome meal! I take my favorite cornbread recipe…and then add a bunch of goodies from different food groups to make it a complete meal…black beans for protein, red bells, zuchinni, corn, cilantro, jalapenos and tomatoes for my veggies and cheese for my dairy :)….I just add all the extras to the batter and then bake it like normal…and it turns out de-lish! The picture above is of my gluten free version of this recipe; I used primarily sorghum flour to replace the all-purpose white flour….hence it looks a little different.
This cornbread is great for picnics, travel days, and days when you want to have something ready beforehand so that you can come home to meal that’s already cooked. It pairs great with salad, soup or by itself…and tastes great toasted the day after for breakfast or lunch :).
- 1 cup white or yellow corn meal.
- 1/2 cup sorghum*
- 1/2 cup Bob’s Red Mill- Four Bean Flour Mix
- 2 tablespoons sugar (I like to use agave or maple syrup)
- 1 tablespoon baking powder
- 1 1/2 teaspoon pink Himalayan salt
- 1 teaspoon black pepper
- 1 teaspoon mexican oregano
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 egg replacer eggs, beaten until nice and foamy
- 1 cup corn
- 1/2 cup red peppers, finely diced
- 1/2 cup finely chopped cilantro
- 1 cup diced zuchini
- 1 can black beans
- 3/4 cup cheddar cheese, shredded
- 1 jalapeno, cut into 9 thin rounds
*If you don’t want to make it Gluten Free, then just 1 cup all-purpose white flour and omit the sorghum and Four Bean Flour Blend.
- Pre-heat oven to 400°F. Grease 8-inch square baking pan.
- Combine meal, flour, sugar, baking powder, herbs, black pepper and Himalayan salt in medium bowl. Combine buttermilk, oil and egg replacer eggs in small bowl; mix well. Add buttermilk mixture to flour mixture; stir just until blended. Fold in corn, zucchini, cilantro and red peppers. Pour into prepared pan. Place jalapeno rounds, tomatoes and cheese on top so when you cut, each piece has a round on top.
- Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm or cool and then refrigerate for later consumption.
- Recipe may be doubled. Use greased 13×9-inch baking pan; bake as above. For muffins, batter into 10 to 12 greased or paper-lined muffin cups, filling 2/3 full. Bake in preheated 400°F oven for 15 minutes.
- To substitute the buttermilk: add 1 tablespoon vinegar to 1 cup almond or coconut milk. Let sit for 10-15 minutes and then use in recipe as is. Also omit cheese or substitute with your choice of cheese.
GLUTEN FREE NOTES
- This version is completely Gluten FREE!
YOGIC COOKING NOTES
- Add 1 tsp ground jalapeno to enkindle your agni (your digestion fire) and help you with your digestion.
- Add 1/2 teaspoon of turmeric to the batter for a vibrant yellow color, as well as to help with digestion and balancing of blood sugar. Turmeric is an amazing spice that has a tremendous amount of medicinal healing properties to it. My motto is, the more turmeric you can get in your diet the better!