Colorful Wholegrain Cornbread With Texture and Zing!

Total Time
30mins
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition

  • 295.73 ml whole grain flour (brown rice, oat, wheat, etc...)
  • 177.44 ml cornmeal
  • 9.85 ml baking powder
  • 1.23 ml salt (optional)
  • 236.59 ml milk (any kind)
  • 59.14 ml oil (I use what's available ( almond, canola, etc...)
  • 2 eggs, beaten
  • 29.58 ml honey
  • 118.29 ml 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.