* Exported from MasterCook *
Slow Cooker Chock-Full of Veggies Cornbread
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon apple cider vinegar
1 1/2 cups nondairy milk
1 tablespoon ground flaxseed
3 tablespoons warm water
2 cups cornmeal
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup fresh corn kernels -- or frozen
1/2 cup chopped bell pepper
1/2 cup shredded zucchini
Add the vinegar to the milk and set aside for 5 minutes.
Mix the flaxseed with the warm water to make a paste.
In a large bowl, combine the cornmeal, salt, baking powder, and baking
soda.
Add the milk mixture, flaxseed mixture, corn, pepper, and zucchini to the
bowl. Mix until combined. If your zucchini is not providing enough
moisture to combine the mixture, add 1 tablespoon water and mix again.
Pour the mixture into an oiled crock or into an oiled loaf pan that fits
in your slow cooker. Cook on HIGH for 2 1/2 to 3 1/2 hours if cooking in
the crock, or 3 1/2 to 4 1/2 hours if cooking in the pan, propping up the
lid with a wooden spoon to all the condensation to escape.
After 2 hours, stick a fork in the center and see if it comes out clean;
if not, cook longer and check again. The center will still stay moister
than if it were oven baked, but your will see a difference on the fork as
it continues to cook. Remember, if you cook it in a loaf pan, it will to
continue to cook a little more after you remove it from the slow cooker.
Yield: 1 loaf (Serve 8 generous slices)
Prep time: 15 mins
Cooking time: 2 1/2 to 3 1/2 hours if cooked in the crock, 3 1/2 to 4 1/2
hours if cooked in the pan
AuthorNote: This is a traditional Southern cornbread. It doesn't have any
wheat flour in it, only cornmeal. The moisture of the zucchini replace the
oil to make it easy on your waistline, too. Cooking it in the slow cooker
will make it extra moist. I like to serve it thick and hearty, home-style
beans over this for a complete meal.
Serving Suggestions:
Mix some fresh minced basil or cilantro into some softened nondairy butter
and serve on the side.
Make leftovers feel new by serving them on top of lightly toasted leftover
cornbread. White Bean and Kale Stew is a perfect pairing.
Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 170 Calories; 2g Fat (10.6%
calories from fat); 5g Protein; 33g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 311mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 5062 0 0 0 0 0 0 0 2237 0
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