Description
A healthy cornbread recipe with a tender crumb and a savory, smoky twist from a roasted red pepper and smoked paprika swirl baked right in.
Ingredients
Scale
- 1.5 cups medium-grind cornmeal
- 0.75 cup whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 1.5 cups unsweetened plant-based milk
- 0.33 cup vegetable oil
- 0.25 cup maple syrup (optional)
- 2 large eggs
- 1 large jar roasted red peppers, drained (approx. 200 g)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon fine sea salt
- Pinch red pepper flakes (optional)
- Freshly ground black pepper to taste
- 1 tablespoon fresh finely chopped flat-leaf parsley (optional garnish)
- Extra smoked paprika for dusting (optional garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a 8-inch cast iron skillet or square baking dish with vegetable oil.
- Make the Red Pepper Swirl: In a food processor or blender, combine the drained roasted red peppers, extra virgin olive oil, apple cider vinegar, smoked paprika, garlic powder, red pepper flakes (if using), fine sea salt, and black pepper. Process until completely smooth. Set aside 1-2 tablespoons for garnish later.
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, whole wheat pastry flour, baking powder, baking soda, and fine sea salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the plant-based milk, vegetable oil, maple syrup (if using), and large eggs until fully incorporated.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine. If the batter feels too stiff, add an extra tablespoon of milk.
- Layer and Swirl Batter: Pour about half of the cornbread batter into the prepared skillet. Dollop spoonfuls of the red pepper swirl mixture over the batter (reserving the garnish portion). Carefully pour the remaining batter over the swirled layer, then use a knife or skewer to create gentle swirls for a marbled effect.
- Bake Cornbread: Bake for 20-25 minutes, or until the cornbread is golden brown on top and a wooden skewer inserted into the center comes out clean. The internal temperature should be 195-205°F (90-95°C). The edges should start to pull away from the pan.
- Cool and Serve: Remove the cornbread from the oven and let it cool in the skillet for at least 10 minutes before slicing. Drizzle with the reserved red pepper swirl and garnish with a dusting of paprika and parsley for serving.
Notes
To avoid a tough texture, be careful not to overmix the batter; a few lumps are okay. For a completely savory cornbread, omit the optional maple syrup. The recipe offers substitutions for the plant-based milk (regular dairy milk) and vegetable oil (melted butter).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100 g)
- Calories: 300 calories
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg