Tag Archives: cornbread

Pizza Cornbread

2 Jan

Happy new year! My New Year’s Eve was filled with friends, food, fizzy drinks and a Simpson’s marathon. We sure know how to party 😀  So what do you make for a low-key night in? A massive cheese plate, light sweets and… cornbread. Yep, my friend requested cornbread, which was the perfect opportunity to develop a new recipe! Because friends = guinea pigs, obviously.

I wanted a savory cornbread, but one that wouldn’t compete with the pulled pork everyone else was eating for dinner. And pizza is, as we all know, one of the best foods that exists. So I smashed the two together to form pizza cornbread!

Pizza Cornbread | xtinaluvspink.wordpress.com

The batter is based off my recipe for avocado cornbread. It’s whole wheat, packed with corn, and flavored with Italian seasoning and roasted garlic. Then I filled it with a layer of pizza sauce and freshly shredded cheese. This tasted amazing hot out of the oven, but also tastes great refrigerated the next day. Make it as a side dish for soup, or as a snack to enjoy all on its own. Dress it up with sautéed veggies or even salami (vegan or otherwise).

Pizza Cornbread | xtinaluvspink.wordpress.com

Pizza Cornbread, adapted from my Avocado Cornbread

Makes one 9″ cornbread, serves 8-10

  • 1 C skim or non-dairy milk + 1 tsp lemon juice
  • 1 C course ground cornmeal
  • 1/2 C whole wheat flour
  • 1/2 tbsp Italian seasoning
  • 1/2 tsp granulated roasted garlic (roasted is preferred, but regular garlic powder works too)
  • 1.5 tsp baking soda
  • 1/2 tsp sea salt
  • 1.25 C corn kernels (if using frozen, allow to thaw first)
  • 1 egg
  • 4 tbsp butter
  • 2 tbsp honey
  • 1/2 C prepared pizza sauce (I love Trader Joe’s jarred pizza sauce)
  • 3 oz freshly shredded Parmesan or aged mozzarella cheese

Preheat oven to 375. Place 9″ oven-safe skillet or cake pan in the oven while it preheats.

In a large measuring cup or small bowl, combine milk and lemon juice; set aside and let curdle.

In a small bowl, melt together the butter and honey.

In a large bowl, mix together all the dry ingredients, including the corn.

Whisk the egg into the now-curdled milk and pour into the dry mixture. Add the melted butter-honey mixture and stir to combine.

Remove the hot pan from the oven and spray liberally with PAM. Pour about 2/3 of the batter into the pan and spread into an even layer.

Spoon on the pizza sauce, and spread, as you would on pizza crust, leaving the outer edges without sauce.

Pizza Cornbread | xtinaluvspink.wordpress.com

Cover the sauce with your freshly shredded cheese. Spoon the remaining batter on top and spread into a thin layer, to cover the cheese and sauce as best you can. It’s ok if some cheese and sauce peek through the top.

Bake at 375 for 25 minutes. Remove and let cool at least 15 minutes before slicing and serving. Make sure leftovers are completely cooled before wrapping in foil and storing in the fridge, up to 5 days.

Pizza Cornbread | xtinaluvspink.wordpress.com

Enjoy this recipe and other meatless deliciousness! Check out the Meatless Monday linkup on Confessions of a Mother Runner.

Confessions of a Mother Runner

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Walnut Applesauce Cornbread Pudding {vegan, gluten free}

10 Jun

By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

We’re deep into grilling season, which also means lots of invites to BBQs, grill-outs, and tailgates. This can be some of the best eatin’ around, but there’s more to a BBQ than just the goodies on the grill. A great meal is rounded out with delicious sides. And nothing goes better with some BBQ sauce-slathered tempeh and baked beans than cornbread pudding.

Walnut Applesauce Cornbread Pudding | xtinaluvspink.wordpress.com

This variety is loaded with cornmeal and whole corn kernels, and walnuts! Yep, walnuts lend a wonderful texture to this side dish. This recipe also happens to be vegan, gluten-free, high in protein, low in sugar and packed with fiber and healthy fats. Kind of perfect, if you ask me. Oh, and because they’re baked in individual servings, they’re done in 20 minutes, which means less time for that hot oven to be on! Also, leftovers make a delicious breakfast!

If you haven’t noticed, I’m really into adding walnuts to a variety of dishes. They impart a great flavor and are so nutritionally dense that they’re hard to pass up. Make sure you get your daily recommended amount of Omega-3 fatty acids and enjoy a quarter cup of walnuts

Walnut Applesauce Cornbread Pudding

Serves 4

  • 1/2 C cornmeal
  • 1/2 C ground oat flour
  • 1/3 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tbsp organic cane sugar
  • 1/2 C frozen corn kernels
  • 1/2 C unsweetened, natural applesauce
  • 1/2 C nondairy milk mixed with 1/2 tbsp lemon juice
  • 1 C walnut halves, chopped

Preheat oven to 350 degrees. Grease four ramekins and place on a small baking sheet.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Mix in the corn, applesauce, and curdled milk. Finally, fold in the chopped walnuts.

Divide batter evenly into prepared ramekins. Bake at 350 for 20 minutes. Remove and let sit 5 minutes before serving.

Leftovers? Let them cool completely before covering with foil and storing in the fridge, up to 3 days.

Walnut Applesauce Cornbread Pudding | xtinaluvspink.wordpress.com

Sponsor website & social sites:

Facebook: https://www.facebook.com/cawalnuts
Twitter: https://twitter.com/CaWalnuts
Pinterest: https://www.pinterest.com/cawalnuts/
Instagram: https://www.instagram.com/cawalnuts/ 

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

Cheese Recipes for Easter

16 Mar

The Easter holiday is one of pastel colors, the welcoming of Spring, children dressing up to search for filled eggs, and of course: food! One of my fondest Easter memories was waking up Sunday morning. Mom and dad always filled our Easter baskets with tons of goodies and hid plastic eggs around the house (usually it was too awful to hide them outside). But before we could even get that far, we had to follow the jelly bean trail from our beds to the living room! Yep, a trail of our favorite jelly beans leading right up to baskets overflowing with more candy. What more could a girl want?

Cheese Recipes for Easter | xtinaluvspink.wordpress.com

Well, it’s time to take Easter food to the next level. These recipes are packed full with cheesy goodness.

Cheese Recipes for Easter | xtinaluvspink.wordpress.com

Deviled eggs are made with cheddar cheese spread instead of mayonnaise.

Cheddar Deviled Easter Eggs | xtinaluvspink.wordpress.com

Plain crescent rolls are filled with chocolate cheese fudge for a sweet treat.

Chocolate Walnut Cheese Fudge Crescent Rolls | xtinaluvspink.wordpress.com

Corn muffins are given a savory punch with smoked gouda.

Smoked Gouda Corn Muffins | xtinaluvspink.wordpress.com

Roasted carrots get covered in raspberry parmesan cheese.

Raspberry Parmesan Roasted Carrots | xtinaluvspink.wordpress.com

Head on over to the Wisconsin Cheese Mart blog to get these recipes, order some cheese, and prepare for the best Easter yet!

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