Dairy-Free Country Cornbread
This recipe for cornbread uses nondairy soy yogurt to keep the bread moist, rich-tasting, and dairy-free while bits of corn add texture. The bread crumbles easily and melts in your mouth. Serve your cordbread with soup or a bowl of your favorite chili.
Preparation time: 5 minutes
Cooking time: 30 minutes
Yield: 4 servings
2 tablespoons olive oil plus 1 tablespoon extra to oil the casserole dish (or use vegetable oil spray)
3/4 cup cornmeal
1/3 cup canned corn, drained
2 egg whites (or equivalent amount of cholesterol-free egg replacer)
1-1/2 cups plain soy yogurt
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped white or yellow onion
1/4 teaspoon black pepper
1/4 cup sliced jalapeño peppers or chopped sun-dried tomatoes (optional)
Preheat the oven to 425 degrees. Oil a 1-quart casserole dish or oven-safe cast-iron skillet.
Combine all the ingredients in a medium-sized bowl and stir until completely mixed.
Add sliced jalapeño peppers or chopped sun-dried tomatoes, if desired.
Pour the batter into the prepared dish or skillet and bake for 30 minutes, or until set. (To test for doneness, stick a toothpick into the bread. If it comes out clean, the bread is done.) Be careful not to overbake.
Per serving: Calories 257 (105 from Fat); Fat 12g (Saturated 2g); Cholesterol 0mg; Sodium 532mg; Carbohydrate 33g (Dietary Fiber 3g); Protein 6g.