I picked up some blue cornmeal from the Bob’s Red Mill store a while back thinking I would find a use for it at some point. Well it’s time finally came last night in the form of this somewhat Tex-mex version of a basic cornbread recipe. It’s got roasted peppers, chilies and some vegan cheddar thrown in too. Feel free to use fresh bell peppers and chilies, I didn’t have either on hand. We had this with a huge pot of chili and it was a nice departure from regular old cornbread, it’s even good cold the next day (yes, I am speaking from personal experience). If you don’t have a cast iron skillet any small round or square pan will work fine, or muffins perhaps…
Blue Cornmeal Skillet Bread
1 cup blue cornmeal (or stone-ground yellow cornmeal)
1-1/2 cups whole wheat pastry flour
2 tsp. baking powder
1 tsp. salt
1/2 cup vegan cheese shreds (I use Daiya cheddar)
2 Tbsp. ground flax seed
4 Tbsp. warm water
1/2 cup vegetable oil
1-1/4 cup non-dairy milk
2 Tbsp. maple syrup or agave
1/2 cup finely diced roasted bell peppers, drained and patted dry
1/4 cup canned diced green chilies
Combine flax seed and water, whisking vigorously for at least 30 seconds, in a small mixing bowl. Set this aside for a few minutes while you get your dry ingredients together.
Combine all dry ingredients, including cheese, in a medium mixing bowl and set aside.
To the flax mixture add the oil, milk, and maple syrup. Whisk this mixture until well combined then add in the peppers and chilies. Add this mixture to the dry mixture and mix until just combined.
Transfer batter to a prepared 9 inch cast iron skillet and bake for about 40-50 minutes at 350 degrees. Let the bread cool slightly before cutting and serving.
Recipe adapted from Moosewood Restaurant New Classics