Wow! I never in my life thought I’d be creating recipes! Yes, I did start with someone elses recipe, but man, when you don’t have the ingredients, or you want to make things healthier, you have to get creative!
So, I was stuck as to what to make for dinner last night. Finally about an hour and half before I needed dinner to be ready and after ‘paging’ through my Pinterest boards and my cookbooks, I decided. Taco Corn Chili and Corn Bread. Two things that just go together. However, you don’t usually think about making them in August when it’s 85 degrees outside. Oh well. I had the ingredients (or at least most of them) and I was off!
My first mission was to find a corn bread recipe that didn’t include butter. Since I’m eating clean, I can’t exactly add a pound of butter to everything I eat….sadly. And, yes, I will agree, the corn bread that includes butter and lots of sugar is delish! But, not nearly as delicious as knowing I can eat this and still feel good about it!
The Taco Corn Chili Recipe will be coming soon 🙂
Clean Eating Corn Bread
1cup whole wheat pastry flour
1cup corn meal (I used Bob’s Red Mill)
2 tsp baking powder
1/2 tsp salt
2 Tbsp honey
2 egg white (or two whole eggs, just omit the applesauce)
1/4 cup natural applesauce (no sugar added)
1 cup skim or fat free milk (I’m sure you could use soy, coconut or almond milk too. It would just give it a little different flavor)
1/4 cup coconut oil, melted
Preheat oven to 350 degrees.
In a medium size bowl, whisk together dry ingredients. In another bowl, preferably bigger than the other bowl, mix together the honey, egg whites, applesauce, milk, and coconut oil. Add dry ingredients to wet ingredients and mix until just moistened.
Grease an 8×8 inch baking pan. Pour mixture into the pan.
Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Cut and enjoy!
Note: my cornbread wasn’t very sweet, so if you’d like it sweeter, just add a little more honey.