Tag Archives: side dish

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

Blistered Turmeric Zucchini

26 Jul

I have noticed many of my favorite food bloggers are posting recipes using turmeric, touting its benefits. Not one to let something healthy slip past me, I started adding the yellow spice to more than just curries. Smoothies, stir fry, pasta sauce, dips, and now: to season vegetables!

Turmeric’s claim to health fame is through its anti-inflammatory properties. Studies are showing that, when consumed with black pepper, the curcumin in turmeric can balance your mood, heal wounds, reduce aches and discomfort, balance your blood sugar, soothe tissue, help stiff joints, regulate cholesterol levels, prevent ulcers and protect against other stomach ailments. Whew, that’s quite a list! Now, you can take turmeric supplements to really optimize its benefits, but you can easily cook with it.

Blistered Turmeric Zucchini | xtinaluvspink.word.press.com

This recipe could not get simpler. Sub in any variety of fresh vegetables, or make a medley to serve along with breakfast, lunch or dinner!

Blistered Turmeric Zucchini 

Serves 2

  • 1 tbsp vegan butter or olive oil
  • 2 medium zucchini, thinly sliced
  • 1 tsp ground turmeric
  • Sea salt and black pepper, to taste

Heat butter over medium-high in a sautee pan until melted. Add in zucchini and cook 5 minutes, until the bottom sides begin to blister. Use a spatula to flip over the zucchini and cook another 5 minutes.

Sprinkle in the turmeric, salt and pepper and storage to coat.

Serves hot and enjoy!

Blistered Turmeric Zucchini | xtinaluvspink.word.press.com

Beer Flax Bread

13 Nov

“Whole wheat flax bread” sounds pretty darn healthy, right? Well, let’s add some beer to that! The yeast in the beer makes this bread possible. It’ll go from mixing bowl to dinner table in just over an hour, and that’s something we can all be happy about.

Beer Flax Bread | xtinaluvspink.wordpress.com

There’s no kneading, no rising, no waiting. Mix this up, bake it and serve it as you would any other bread. The whole wheat and flaxseed meal make it really hearty and full of fiber. And depending on the beer you use, it can take on any flavor! I like mild-flavored beer for most breads, as they lend just the right taste. But an IPA or amber would be just as delicious.

Beer Flax Bread | xtinaluvspink.wordpress.com

Next time you want a quick bread to go with your dinner, throw some beer and flour together and voila! You’re good to go 🙂

Beer Flax Bread, as seen on Bob’s Red Mill Blog

Serves 10

  • 2 1/4 C whole wheat pastry flour
  • 1/2 C flaxseed meal
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 egg
  • 1 tbsp maple syrup (optional, but even for savory applications, this is good to keep)
  • 1 bottle/can of beer – I used Point Oktoberfest

Preheat oven to 350. Spray a loaf pan with olive oil PAM.

In a large bowl, combine all dry ingredients. Mix well to combine.

In a small bowl, whisk together the egg and maple syrup. Stir in the beer of your choice. It’s fun to experiment with different beer styles, so have fun with it!

Mix the wet into the dry until just combined. Transfer the mixture to the greased loaf pan – smooth the top as much as possible.

Bake at 350 for 40 minutes. Remove and let sit in the pan for about 10 minutes before removing to cool completely on a wire rack.

Slice and enjoy! This makes great sandwich bread, is perfect for dunking into soups, or is lovely with just a smear of butter on top.

Beer Flax Bread | xtinaluvspink.wordpress.com

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