Did everyone have a nice Thanksgiving? Mine was just lovely. I didn’t take any photos because well, I was teased enough for making a pie that had tofu in it (or rather, that I was trying to keep it a secret. Grrr!). But suffice it to say the evening was a success, and we only came home with enough leftovers for one meal which Mitch ate on Friday(ok, I had a small piece of apple crisp last night, but now that’s gone too). I’m quite happy about that.
I don’t know if it’s the holiday spirit or my recent dessert successes, but I’ve been itching to experiment more with baking. The other day, I had a piece of vegan jalapeno cornbread that was SO good and ever since then, I’ve wanted to recreate it.
My version isn’t vegan but it is low fat and contains no white flour or sugar. I found and tweaked an online recipe to suit my tastes, and I’m entering it in the Oikos Na-MOO-Ste giveaway (are you a fan of Oikos on Facebook? If not, I recommend it because they give away lots of coupons for free Oikos. Clearly, I’m a fan of free. And of Oikos…get it, fan? Man, I’m funny).
The winner of the Na-MOO-Ste giveaway gets a weekend retreat at the Kripalu Center for Yoga and Health in Lenox, MA. I would LOVE to win this contest because I’ve always thought those yoga trips sound amazing, but I don’t know if I’d ever have the guts to actually do one.
Also, I need to learn how to RELAX and I think a yoga retreat would help me with that. I’ve noticed my anxiety problems have been getting worse lately, and I need to get a handle on that before I start grad school next year (oh yeah…haven’t talked about that on the blog yet…all in good time, my friends).
So here is my recipe:
Spicy Whole-wheat Cornbread
(inspired by AllRecipes)
Ingredients
- 1 cup whole-wheat pastry flour
- 1 cup cornmeal
- 3 tablespoons agave syrup
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 container (5.3 oz) plain Oikos
- 2 eggs, beaten
- 1 4-oz can diced jalapenos (hot or mild)
Directions
- Preheat oven to 375 degrees F. Lightly grease an 8×8 baking pan.
- In a large bowl, mix flour, cornmeal, baking powder/soda and salt.
- Stir in yogurt, agave, chilies and eggs.
- Do not over mix, stir only until well blended. Pour batter into prepared pan.
- Bake in preheated oven for 20 minutes or until center of the bread springs back when gently pressed.
This is one serious cornbread! Lots of spice from the canned chilies, with the hearty flavor from the whole wheat flour and the cornmeal. They were a tad on the dry side when eaten alone, but they are perfect for dunking into soup or chili (I’m sure smear of butter or honey would be lovely, too!). Considering the nutritional profile (and excellent flavor) I don’t mind the slight dryness. Whatevs.
I cut the bread into 16 small pieces, with about half stashed in the freezer for future chili accompaniment.
Nom nom nom, as they say.
I’ve been such a bum today, and I don’t see that changing. I had an awesome abs/biceps/back/legs/cardio session at the gym yesterday, so my muscles need some healing time! I’m kinda bummed the long weekend is almost over, but we only have a few more weeks until Christmas! Another break 
Question of the day: What’s your favorite brand of yogurt? (mine should be obvious)
(Oh and GO CHARGERS!)
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I’ve never heard of spicy cornbread but it sounds delicious.
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Nick brought home cheesecake, pumpkin pie, and apple cobbler form his Thanksgiving with his family. I was like WHY WHY WHY?!?! I finally threw away the cheesecake, after eating half a LARGE slice, but I have yet to throw away the others. I am going to wait a couple more days, since at least pumpkin pie and apple cobbler are SOMEWHAT healthy…hehe.
I have been doing yoga and pilates lately, and learning how to do deep breathing for my anxiety. So far, it’s really helped. I’m asking for some yoga DVDs for Christmas!
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Yum, looks great!
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Out of greek yogurts, I like Fage. Non-greek, I like Wallaby and Cascadian Farm. Wait is that a yogurt? Something like that. Some sort of farm!
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Ya know, I’ve had cornbread muffins, but I don’t think I’ve ever had just cornbread before! It sounds delicious with jalapeno.
You can’t actually buy Greek yogurt in Canada. Perhaps I should follow Oikos on FB just to hound them about it
My favourite yogurt is an organic brand from Quebec – Liberte. It’s sooo thick and delicious 
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This sounds delicious! And the base bread could go in a lot of directions with a little tweaking – from spicy to savory by adding caramelized onions and a little parmesan, or to sweet with some chopped dried fruit. What a tasty idea! Thank you for sharing and congratulations on winning the contest.
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[...] I won a trip to the Kripalu Center for Yoga & Health as part of a Stonyfield Oikos blogger contest. I won airfare, transportation to and from the retreat, and a two-day stay for two so I’m packing [...]
[...] for by the best organic Greek yogurt maker there is (true story), Stonyfield. Since I won their Na-Moo-Ste blogger contest by random drawing, I was under no obligation to write about my experience. But really, what’s the [...]