Confetti Cornbread
  • 1 cup white whole wheat flour
  • 1 cup yellow corn meal
  • 1/8 cup natural sugar
  • 1 tablespoon EnerG egg replacer powder
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup low-fat plain soymilk
  • 1/4 cup water
  • 1/2 cup plain soy yogurt (may substitute apple sauce)
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 jalapeƱo pepper, seeds removed and minced OR 1/4-1/2 teaspoon red pepper flakes (omit for non-spicy cornbread)
  • 1/2 C fresh or frozen corn kernels
  1. Spray or wipe a medium-sized cast iron skillet with oil. Place it in the oven and preheat to 400F. (If cast iron is not available, spray a 8x8-inch baking dish with oil, but do not put it in the oven to preheat.)
  2. In a large bowl, mix the dry ingredients well. In a smaller bowl, mix the soymilk, water, and yogurt (or apple sauce). Add wet to the dry and stir gently until evenly distributed, but don't over-mix. Fold in the diced peppers and corn. Pour into the hot skillet or prepared pan and bake for 15 - 25 minutes. (A preheated skillet will take less time than a glass baking dish.) When a knife blade comes out clean, it's done. Serve immediately.
  3. Makes 8 servings, each containing 160 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g Protein; 35g Carbohydrate; 0mg Cholesterol; 270mg Sodium; 4g Fiber
  4. (taken from
(taken from