Awesome Vegetable Cornbread

I cook a lot of vegetarian food, and I love many if not most of the things I make. I am not afraid of herbs and spices, new vegetables, grains, and legumes, or of experimenting with flavors from all over the world.

With all of that said, every now and then I make something that just wows me, and I definitely have a new current favorite. It might be because my body was craving certain nutrients or my taste buds were craving certain flavors, I don’t know, but I am excited!

As I mentioned yesterday, I have been inspired this week by my Moosewood New Classics cookbook. On Monday night, I decided to make a version of a meal I saw in the Moosewood book, vegetable cornbread with drunken beans.

I am a huge cornbread lover, but like with most breads, I am always looking for ways to make them nutritionally dense while still full of flavor. By the way, I just love quick breads. Love em.

This corn bread called for all sorts of things, and I decided to keep it simple with fire roasted corn and peppers both frozen from Trader Joe’s.

I thawed them out throughout the afternoon and was sure to drain out as much of the water as possible.

For this recipe, the wet and dry ingredients were mixed separately, and I decided to add red pepper flakes in for a little bit of spice. I also decided to omit the shredded cheese in the recipe because I knew I would be topping this bread with saucy beans, and I figured the cheese flavor would be lost.

I also subbed in whole wheat flour for all purpose. It was all good.

Fiesta bread!

Perfection! Well, a little cracked, but not too bad, right?

Bursting with veggies, the final result was moist and a little spicy, great with a little bit of butter and jaw-droppingly good topped with drunken BBQ beans. I’ll be back with those later. Until then, enjoy your day!

What’s your favorite bread? Is it a crusty baguette or a bagel, pita, etc. ?