I love Jiffy corn bread. It costs around 60 cents per box and it consistently cooks to beautiful, golden perfection. But this past weekend, I wanted to see what it would be like to make my own cornbread mix and attempt to make a healthier version. Sure, it may be a sacrilege to mess with cornbread given that it is usually associated with Southern cuisine which is anything but healthy. But isn’t that the point?
I came across this basic corn bread recipe and stuffed it full of vegetables and beans to give it a little extra flavor and some much needed protein. I replaced the typical white flour with nutritious whole wheat flour. But I’m not crazy, I kept the buttermilk in the recipe to give it some much needed fat. If buttermilk is not available, you can substitute 1 cup of buttermilk with 1 cup of regular milk and 1 tbsp of white vinegar or lemon juice. The acidity will match the pH of buttermilk which helps your cornbread rise.
- 1 large egg
- 1 small red pepper, diced
- 1 10 oz can diced tomatoes, drained
- 1 c cannelini beans (substitute black eyed peas, black beans, or anything you want)
- 1 c buttermilk
- 1 c cornmeal
- 1 c whole wheat flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
1. Preheat the oven to 400 degrees. Begin by placing the cornmeal, whole wheat flour, baking powder, and salt in a bowl. Whisk ingredients together to combine.
Note: Whole wheat flour typically yields a more dense cornbread. You can easily replace this with white flour which will yield a fluffier cornbread.
2. In a separate bowl, combine the buttermilk, sugar, and egg and whisk to combine.
3. Pour the wet mixture into the dry mixture to make the cornbread dough. With a wooden spoon, stir until until just combined. Place the tomatoes, beans, and red peppers in the middle of the dough and cut in so as to not break up the vegetables. Place the dough mixture in a greased baking dish. Cook for 25 minutes or until the top of golden brown.
5. Allow cornbread to cool for 5 minutes before cutting.