This moist cornbread is an ideal companion to bean soups and chilis.
Recipe information
Yield
makes 12 squares
Ingredients
Preparation
Step 1
Preheat the oven to 400 degrees.
Step 2
Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
Step 3
Make a well in the center of the dry ingredients. Pour in the yogurt, oil, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
Step 4
Stir in the chili and corn kernels. Pour the mixture into an oiled 9-inch-square baking pan. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center tests clean. Let cool slightly; cut into squares and serve warm.
Nutrition Information
Step 5
Per square (12 squares per pan):
Step 6
Calories: 128
Step 7
Total fat: 4g
Step 8
Protein: 3g
Step 9
Fiber: 2g
Step 10
Carbohydrate: 22g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 257mg
