17 May 2010

Feelin' Fancy?

I decided to try creating a fancy version of something basic: cornbread! I took a spin on the more common jalapeno-cheddar cornbread and made it with feta, basil, and a little bit of jalapeno instead. I also omitted all added oil and used grated zucchini instead. It was still incredibly moist, so you won't miss the oil at all, believe me!

Fancy Pants Cornbread
Makes 12 Muffins
Nutrition information is here.

1 cup whole wheat flour
3/4 cup yellow cornmeal
1 cup unsweetened soy milk
3/4 cup grated zucchini (approx. 1 zucchini)
2 egg whites
4 basil leaves, finely chopped (or 1 tsp dried)
1.5 jalapeno peppers, diced
1/2 cup crumbled feta cheese
2 tsp baking powder

Preheat oven to 400 degrees F and lightly coat 12 muffin cups with nonstick spray.

Mix dry ingredients until combined. Add wet ingredients and mix. Pour equally into 12 muffin cups. Bake at 400 degrees F for 15-20 minutes or until crowns are golden.

These were best served immediately. The next day they were good, but the feta when at room-temperature was kind of weird. Next time I think I'll omit the feta and stick with a more melt-able cheese! Otherwise, it was a great success... even my coworkers liked them!

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