Vegan Corn Bread Recipe With Wonderful Dressings

By | April 30, 2009

Parmesan Corn Bread Recipe For Supper

Corn Bread Ingredients

1/8 cup bulgur
½ cup boiling water
½ cup regular yellow or coarse ground cornmeal
½ cup all purpose flour
¼ cup parmesan cheese, grated
1 egg, lightly beaten or ¼ cup frozen or refrigerated egg product, thawed
½ cup milk, fat free
¼ teaspoon salt
1 tablespoon sugar
½ tablespoon baking powder
1/8 cup green onions, sliced
1 tablespoon fresh basil, snipped or 1 teaspoon dried basil, crushed
1 ½ tablespoon cooking oil or olive oil
Regular yellow or coarse ground cornmeal, optional
Cooking oil or olive oil, optional

Method:

  1. Preheat the oven to 375 degree Fahrenheit.
  2. Place the bulgur in a small bowl and pour the ½ cup of boiling water over it. Let it stand undisturbed for 5 minutes and then drain well.
  3. Generously grease a loaf pan (9x5x3 inch) or a soufflé dish (1 ½ quart) and set aside.
  4. Combine the all purpose flour, ½ cup cornmeal, grated parmesan cheese, salt, sugar and baking powder in a medium size bowl. Mix and make a well-shaped indentation in the center of this flour mixture.
  5. Stir together the milk, 1 ½ tablespoons of oil and the egg product in a small bowl. Add the chopped green onions, drained bulgur and basil and mix well. Add the entire amount of this mixture at one time to the flour mixture. Stir well just to moisten the flour, the mixture should be lumpy.
  6. Pour this lumpy batter in the prepared pan. Brush the top of the lumpy mixture with additional olive oil or cooking oil and additional cornmeal if desired.
  7. Place the pan in the preheated oven. If you are using a soufflé dish, bake for about 30 to 35 minutes and if you are using a loaf pan. Bake for only 25 to 30 minutes.
  8. To check the bread prick the center of the loaf with a toothpick, if it comes out clean consider it done. Loosely cover the pan or dish with foil for the last 10 minutes to prevent over browning of the top layer. Immediately remove the dish or pan from the oven and cool the bread on a wire rack for 20 minutes. Serve warm after slicing. This recipe makes 6 servings.

Health Tip:

  • Parmesan corn bread is a diabetes friendly recipe which provides about 150 calories, 22 gm carbohydrates, 2 gm fiber, 5 gm proteins and 5 gm total fat per serving.
  • Preferably use coarse ground oatmeal in this recipe as this makes the bread loafs more open textured and healthy than the typical regular yellow cornmeal.
  • This recipe provides 241 mg sodium per serving; reduce the amount of salt to half to decrease the total sodium content of this bread.