Colorful Wholegrain Cornbread With Texture and Zing!

paphlovian's Note:

This is my own, very different, version of the "Easy Corn Bread" recipe off a canister of Quaker corn meal. I have included honey instead of sugar, but added two eggs to help it rise (and add more protein!). The jalepeno peppers add zing. I used just one pepper, but wish I added more. The lentils add texture, as well as protein and fiber for a more wholesome snack, breakfast, or compliment to a meal.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 16 small s ...

• 1 ¼ cups whole grain flour (brown rice, oat, wheat, etc...)
• ¾ cup cornmeal
• 2 teaspoons baking powder
• ¼ teaspoon salt (optional)
• 1 cup milk (any kind)
• ¼ cup oil (I use what's available ( almond, canola, etc...)
• 2 eggs , beaten
• 2 tablespoons honey
• ½ cup red lentil , soaked overnight and rinsed (you can also allow them to begin sprouting)
• 1 fresh jalenpeno pepper , minced (you can add as many peppers as you'd like)

Directions:

1. Heat oven to 400°F
2. Grease 9-inch pan.
3. Combine dry ingredients.
4. Stir in other ingredients until dry ingredients are moistened.
5. Pour batter into prepared pan.
6. Bake 20-25 minutes.
7. Remove from oven and allow to cool before slicing.