Spicy Fresh Corn Bread - Cook For Your Life- anti-cancer recipes

Vegan Spicy Fresh Corn Bread

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This vegan spicy fresh cornbread not only has a deliciously sweet kick, it is gluten free. We find it a perfect way to use up summer corn that’s been left on the counter too...


Ingredients

  • 2 ears corn, kernels stripped into a bowl
  • 1 to 2 tablespoons water
  • ⅓ cup olive oil, plus 1 tablespoon
  • ⅔ cup garbanzo flour
  • ½ teaspoon baking powder
  • ½ teaspoon cumin seeds
  • ½ teaspoon sea salt
  • 1 serrano pepper seeded and diced (or to taste)
  • 1 shallot minced
  • 2 tablespoons cilantro, chopped

Nutrition Facts

Calories

213 cals

Fat

15 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

11 g

Carbohydrates

19 g

Sugar

3 g

Fiber

2 g

Protein

3 g

Sodium

180 mg

Directions

  1. Put the corn kernels into a blender and blend until smooth. Pour into a large mixing bowl. Pour the water into the blender and buzz to clean, then add into bowl with the corn and stir to mix. Fold in the ⅓ cup olive oil.
  2. Sift the garbanzo flour and baking powder over the corn. Beat in with a whisk until you have a thick coarse batter. Set aside.
  3. Chop the cumin and sea salt together on a board until the cumin is coarsely chopped. Stir into the corn batter, along with the shallot, Serrano chili and cilantro. Let the batter sit for 10 to 15 minutes for the flavors to blend.
  4. Meanwhile, place a 7-inch cast iron skillet on the middle shelf of the oven and pre-heat to 375 degrees. When the oven is hot, add the remaining 1 tablespoon of olive oil to the hot skillet. Tip the corn batter into the hot skillet – it will sizzle. Smooth the top.
  5. Bake on a middle shelf for about 30 to 35 minutes or until the sides have shrunk away from the pan and the top is a dark rich brown and. A toothpick should come out clean with maybe a little moisture still on it. Set the pan on a rack and leave to cool for 15 minutes. Eat warm served directly from the skillet.

Chef Tips

You can eat this treat year round if you use frozen corn kernels. There’s no need to defrost before blending, just leave the batter to sit at least 30 minutes to warm up to room temp.
If you don’t have garbanzo flour, organic yellow cornmeal is a good substitute.
I like spicy, but for a milder bread, use less of the fresh Serrano chili.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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