Roasted Red Pepper and Vegetable Stock Cornbread {vegan, gluten free}

16 Jan

I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe, I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.

It’s no secret that I love cornbread. Whether it’s crumbly and dry, sweet and moist, made with corn kernels, or shaped like corncobs, I love the cornmeal-based bread. But I’m always striving to improve on my favorite comfort foods.

Your basic cornbread is full of flour, butter, and fatty buttermilk. It’s unhealthy to the extreme, and I’m just not ok with that. So when Progresso Cooking Stocks asked us to develop recipes using their from-scratch stocks, I immediately thought of ways to replace unhealthy ingredients with their flavorful, low-calorie vegetable stock. This isn’t your typical veggie stock – one cup has just 15 calories! And the ingredients list makes my heart soar – it’s all real vegetables, which Progresso chefs have carefully simmered to release as much flavor as possible.

Roasted Red Pepper and Vegetable Stock Cornbread |

Replacing buttermilk with vegetable stock isn’t the only upgrade in this cornbread. I’ve used high-quality olive oil instead of butter, to impart a richer taste and moister texture. To add some excitement, I chopped up jarred roasted red bell peppers and folded them into the batter before baking. The result? A super tasty cornbread that has crisp edges and a moist interior. Use a mini loaf pan if you have one, or pour the batter into a standard square baking pan. Enjoy the cornbread on its own as an appetizer, or pair with soups and stews as a side dish.

Roasted Red Pepper and Vegetable Stock Cornbread |

Roasted Red Pepper and Vegetable Stock Cornbread {vegan, gluten free}

Makes 8 mini loaves

  • 2 tbsp flaxseed meal + 6 tbsp water
  • 6 tbsp olive oil
  • 1-1/2 C vegetable stock
  • 1 C medium grain yellow cornmeal
  •  3/4 C all-purpose or gluten-free flour blend
  • 1 tbsp organic sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 C finely chopped roasted red bell peppers, drained well (you’ll need about 4 red bell peppers from the jar)

Preheat oven to 400 degrees. Grease your mini loaf pan, or use an 8×8″ baking pan.

In a small bowl, make the flax eggs by mixing together the flaxseed meal with the water. Set aside to thicken.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and sea salt.

To the flax eggs, add the olive oil and vegetable stock; mix well. Now pour this into the dry ingredients and mix until just combined.

Add in the chopped, drained red bell peppers and stir to incorporate.

Batter will be thin. Scoop into the mini loaf pan. Bake at 400 for 20-22 minutes. The edges will be browning and begin to pull away from the pan.

Note: if you use an 8×8″ pan, bake for 25-30 minutes.

Remove from oven and let cool 10 minutes before removing from the pan. Enjoy warm! Let any leftovers cool completely before storing in a container in the fridge, up to 5 days.

Roasted Red Pepper and Vegetable Stock Cornbread |

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15 Responses to “Roasted Red Pepper and Vegetable Stock Cornbread {vegan, gluten free}”

  1. Strength and Sunshine January 21, 2016 at 3:16 pm #

    What a great cornbread! I’ve always done sweet cornbreads, but savory is fantastic too 😉

  2. GiGi Eats Celebrities May 10, 2016 at 8:20 am #

    LOVE the hunks of veggies in there!!

  3. Becki May 10, 2016 at 9:48 am #

    This sounds amazing! I love cornbread with add-ins (my favorite is a Mexican cornbread my mother made when I was a kid and that I’ve started making for parties). I bet using this veggie stock would be a great way to healthify it! 🙂

  4. carmyy May 10, 2016 at 11:13 am #

    Yum! What a delicious looking cornbread!

  5. Aliah May 10, 2016 at 4:30 pm #

    I’ve been on the lookout for more gluten recipes….this looks like it aims to please. It looks so moist which is hard. Pairing this with a summer chili or gazpacho would be ideal!

  6. Glenneth R May 10, 2016 at 5:25 pm #

    looks fantastic! i love cornbread!

  7. Melissa @ Mango About Town May 10, 2016 at 6:23 pm #

    Mmm this sounds fantastic. I’ve never made cornbread before.

  8. Julie @ Running in a Skirt May 10, 2016 at 7:39 pm #

    Corn bread is da bomb! Once again you really made something yummy and unique!

  9. balancedberry May 10, 2016 at 11:46 pm #

    This is so creative! I love cornbread, and this looks like such a fun version!

  10. Joanne May 11, 2016 at 8:13 am #

    Oh wow this sounds delicious. Thank you for sharing 🙂

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