Veggie Savory Cornbread

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Here comes Peter Cottontail, hopping down the bunny trail…to munch on this delicious, bunny-approved Veggie Savory Cornbread! I love cornbread, though I find occasionally it can be a bit dry. Not this recipe! Filled with veggies and lactose-free cheese, this bread is moist, almost cornbread-pudding like. Absolutely delightful. And just in time for Easter.

This was my first time making cast-iron cornbread, and I’m so proud how it turned out. As many of us are quarantined at home, hopefully most of these ingredients are ones you can find in your pantry. I made this recipe gluten and dairy free, though you could easily sub ingredients for those without dietary restrictions.

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Begin by preheating your oven to 350 degrees. Using a 1/2 teaspoon of olive oil or avocado oil, oil your cast iron pan. In a medium bowl, whisk together one cup of all-purpose gluten free flour (I used Bob’s Red Mill 1 to 1 flour), three quarters of a cup of cornmeal, one and a half teaspoons baking powder, a half teaspoon of baking soda, and a half teaspoon salt, then set aside.

Using a food processor or cheese grater, shred a medium zucchini and one large carrot. Place shredded veggies in a kitchen towel or cheese cloth. Squeeze out all excess liquid. Set aside in a bowl. In the same bowl, add in one cup of shredded cheese. I used Cabot Cheddar Cheese, you could also sub for other DF cheese, or for any shredded cheese.

In a separate large bowl, whisk together two eggs, one and a quarter cups of dairy free milk (I used unsweetened coconut milk), two tablespoons of apple cider vinegar, two tablespoons of honey, a third of a cup of avocado oil (haven’t tried subbing for olive oil, but I imagine there would be similar results), and an optional tablespoon of Frank’s Red Hot. Once combined, add in dry ingredients, mix until combined. Finally add in the bowl of shredded veggies and cheese. Mix until completely combined.

Heat up the cast-iron pan in the oven for 5-10 minutes. Pour in the cornbread batter until it’s evenly distributed. Cook for 30-40 minutes, until the top is golden brown. Let cool for 45 minutes to an hour before trying to slice (I did not do this, and when it’s still warm it’s basically cornbread pudding, still delicious, but impossible to slice). It is easier to slice after sitting to cool for several hours. Stores well in fridge for up to a week. Can eat cold, reheated, toasted, or pan fried.


Veggie Savory Cornbread

Gluten Free/Lactose Free/Refined Sugar Free

Makes approx. 8-10 servings

Ingredients:

  • 1/2 teaspoon olive oil or avocado oil

  • 1 cup Gluten Free All Purpose Flour (I used Bob’s Red Mill 1 to 1)

  • 3/4 cup yellow cornmeal

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 medium zucchini

  • 1 large carrot

  • 1 cup shredded Lactose Free Cheese - I used Cabot

  • 2 eggs

  • 1 1/4 cup DF milk (I used unsweetened coconut milk)

  • 2 tablespoons Apple Cider Vinegar

  • 2 tablespoons honey

  • 1/3 cup avocado oil

  • Optional: 1 tablespoon Frank’s Red Hot

Directions:

  1. Begin by preheating your oven to 350 degrees.

  2. Using a 1/2 teaspoon of olive oil or avocado oil, oil your cast iron pan.

  3. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt, then set aside.

  4. Using a food processor or cheese grater, shred zucchini and carrot.

  5. Place shredded veggies in a kitchen towel or cheese cloth. Squeeze out all excess liquid. Set aside in a bowl.

  6. In the same bowl, add in shredded cheese.

  7. In a separate large bowl, whisk together eggs, dairy free milk, apple cider vinegar, honey, avocado oil, and optional Frank’s Red Hot.

  8. Once combined, add in dry ingredients, mix until combined. Finally add in the bowl of shredded veggies and cheese. Mix until completely combined.

  9. Heat up the cast-iron pan in the oven for 5-10 minutes.

  10. Pour in the cornbread batter until it’s evenly distributed.

  11. Cook for 30-40 minutes, until the top is golden brown.

  12. Let cool for 45 minutes to an hour before trying to slice. It is easier to slice after sitting to cool for several hours. Stores well in fridge for up to a week. Can eat cold, reheated, toasted, or pan fried.