Originally, Bob and I developed a cornbread recipe which contained eggs, milk and butter.
I modified it to make this recipe which is vegan (none of the above).
Initially, it was Vegetable with corn, green pepper and onion.
It also works well with Blueberries or Raspberries. All versions are here.
Preheat oven to 425 degrees (400 for convection oven)
Preheat pan (we use a cast iron skillet sprayed with Pam)
1/2 cup fresh ground whole wheat flour (I have a Vitamix so I can
easily grind whole wheat as needed, I start with frozen wheat berries)
1 T double acting baking powder
1 T brown sugar
1/2 tsp salt
1/2 cup polenta (coarse ground corn meal)
1 cup fine ground corn meal
1/8 cup freshly ground flax seeds (~ egg replacement)
1/8 cup millet (gives it a nice crunch)
1/4 cup olive oil (extra virgin, NOT light)
1 cup soy milk
Mix the above together gentlyVegetable version:
1/2 cup corn kernels (fresh, frozen or canned)
1/2 cup chopped chili peppers (canned green or jalapeno)
some chopped red pepper (for color, optional)
some chopped onionBlueberry or Raspberry version:
Increase brown sugar to 2T for blueberries, to 3T for raspberries
1 cup fresh or frozen wild blueberries or almost 2 cup fresh or frozen raspberries (I use raspberries from my garden)
For frozen berries, coat gently in 1T whole wheat flour or fine cornmeal.
(I put the berries in a strainer and sprinkle the flour over
them while shaking the strainer. This minimizes the extra flour
added to the batter.)
(I use more raspberries as they do not pack the measuring cup as tightly as the smaller blueberries.)Bake:
Pour into preheated pan, bake 25 minutes (20 minutes in convection oven)