Dairy-Free Country Cornbread - dummies

By Suzanne Havala Hobbs

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 cornbread 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)

  1. Preheat the oven to 425 degrees. Oil a 1-quart casserole dish or oven-safe cast-iron skillet.

  2. 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.

  3. 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.