Today I spent time with my friend Melissa. We both are true southern girls, so we love ourselves some cornbread. I made two versions of this recipe. One vegetarian and one vegan. They both were very delicious. We talked about our childhood, birth order, being girls, southern 🙂 and how much we both love dessert. You know of course I had to have dessert, so I made this Vegan Nice Dream using my Go Raw Apple Cinnamon Sprouted Granola. Now remember to scroll down, that recipe with be at the end of this blog post.
Okay, back to the cornbread. The cornbread is sweet and the beans are spicy, an awesome combination. I topped the beans with cheese, and some cilantro and added fresh tomatoes all around the whole dish. I hope you will share this with your family and enjoy it as much as we girls did. Well till next time. Set the Table with Love.
Talk to you later, YA’LL. 🙂
CORN BREAD RECIPE Vegetarian
Wet Ingredients
2 large eggs, lightly beaten, at room temperature
( For VEGAN VERSION USE ONE FLAX SEED EGG (1 tablespoon ground flax seeds + 2 tablespoons water)
1 cup unsweetened Almond Milk
1/2 cup Organic Cane Sugar
1/3 cup Olive oil
Dry Ingredients
1/2 cup Bob’s Mills Tapicoa Flour
1/2 cup Bob’s Mills Sorghum Flour
1/4 cup Bob’s Mills Brown Rice Flour
1 cup Bob’s Mills GF Cornmeal
2 tsp Baking Powder
1 tsp Xanthan Gum
1 tsp Sea Salt
Directions:
1. Preheat oven to 350. Grease cast-iron skillet. Set a side.
2. In a large bowl, beat the wet ingredients with an electric mixer on low speed until well blended.
3. In a separated bowl, whisk together dry ingredients until thoroughly blended. Gradually, with a blender on low speed, add in the dry ingredients with the wet ingredients until the mixture is thick like cake batter. Spread evenly in the cast-iron pan.
4. Bake 25-30 minutes, or until top is firm and edges are lightly browned.
5. Remove from oven and set aside.
Spicy Mexican Beans
INGREDIENTS:
1 tbsp olive oil
1/2 cup onions, diced
1/2 cup red bell peppers, diced
1 can organic dark kidney beans
1 can organic pinto beans
1 tbsp William Sonoma Apple smoked herb rub ( optional)
1 tbsp chili powder
1 tbsp smoked chilis
1 tbsp garlic powder
1/4 tsp turmeric
2 tbsp vegetable broth
Sea salt and black pepper to taste
1/2 cup cilantro, chopped, for garnish
4 campri tomatoes, cut in fours, for garnish
1 cup of grated white cheddar cheese for the vegetarian version as a topping, 1 cup of vegan cheddar cheese for the vegan version as a topping
Directions:
Add olive oil to a deep sauce pan on medium high heat. Add onions and red bell peppers, cook for about 3 minutes. Add beans and stir. Add spices and stir until beans are coated with the spices. Add 1 tbsp of the vegetable broth, turn the heat down to medium. Cook for 4-5 minutes more adding the rest of the vegetable broth. Cook on a low heat for another 7-8 minutes, until beans are a little tender but still have a firmness.
Remove the cornbread from the cask iron pans, by flipping them over into a plate. The bottom part should be face up. Scoop the middle of the cornbread out, about 1 1/2 – 2 inches down. Keeping the bottom in tack. You need to just scoop out enough to allow a space for the beans. Add the hot beans into the hollow of the cornbread. The beans need to be hot to melt the cheese, so if you need to warm them up some, do so. Once they are heated up, add the cheese on top, and the cilantro. Add the quartered tomatoes around the entire dish, if desired.
