Colorful Wholegrain Cornbread With Texture and Zing!

"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."
 
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Ready In:
30mins
Ingredients:
10
Yields:
16 small slices
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ingredients

  • 1 14 cups whole grain flour (brown rice, oat, wheat, etc...)
  • 34 cup cornmeal
  • 2 teaspoons baking powder
  • 14 teaspoon salt (optional)
  • 1 cup milk (any kind)
  • 14 cup oil (I use what's available ( almond, canola, etc...)
  • 2 eggs, beaten
  • 2 tablespoons honey
  • 12 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)
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directions

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

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