Thursday, October 30, 2008

Vegan Harvest Cornbread

2 cups white wheat flour, spelt flour, or whole wheat flour
2 cups whole grain cornmeal
2 Tb baking powder
3/4 tsp salt
1/4 cup vegetable or safflower oil
2 Tb agave nectar
2 cups milk alternative (such as soy, hemp, almond, oat milks)
1/2 - 3/4 cup frozen corn, or fresh corn kernals from 1 corn cob
1/3 cup + 1 Tb banana pepper, diced
1/3 cup + 1 Tb red onion, diced
optional 2 Tb flaxseed meal

Preheat oven to 350 degrees F. In a medium bowl, mix all dry ingredients. Make a well in the center of the bowl, and add agave and oil. Then add milk, and combine liquid ingredients with the dry ingredients until just blended with no flour clumps. Place in a medium round pan coated with cooking spray. Bake in the oven for 40-45 minutes until golden brown.

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