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Mini Cornbread-Stuffed Bell Pepper Rings!
I made these delicious, bite-size buddies for a potluck last night, and my friends devoured them at a supersonic rate! My original plan was to pour the batter into jalapeño peppers, but as the ones at the store were too small to work, I chose small (purple!) bell peppers instead.
Whether you have enough or too much batter depends completely on the size and number of the peppers you use. With these measurements, I made 18 rings, and had enough batter left over to make a mini loaf for breakfast.
Of course, you can ditch the peppers and just bake this into a skillet if you would like to experience the simple goodness of my basic cornbread recipe; it’s a spiced-up, veganized version of my family’s classic, Southern recipe.
-6 small bell peppers, tops cut off, cored, and the remainder (bottoms included) cut into three rings
-1 c finely-ground cornmeal
-1 c all-purpose flour
-2 tsp baking soda
-1 tsp Tony Chachere’s or salt
-1 ½ c soy or almond milk whisked with 1 tbsp apple cider vinegar and set aside to curdle for 5 minutes (or buttermilk, if you want to keep it non-vegan and traditional, though the vegan version tastes better and doesn’t leave you with nasty buttermilk in the fridge…)
-1/3 c canola oil
-1/3 c melted vegan margarine (or butter)
-1 tbsp maple syrup
-2 small jalapeño peppers, minced, seeds removed to suit your spice preferences (I left about half in to serve a party of varied palates)
-1 (15 oz) can of corn, liquid drained
-Preheat your oven to 400F and place a well-greased skillet or casserole dish inside to get nice and hot.
-Mix dry ingredients together.
-Pour in wet ingredients, and whisk until no lumps remain. The batter should be bubbly and fluffy.
-Gently fold in the corn and jalapeños.
-Carefully remove your skillet from the oven and, working quickly, place the bell pepper rings on it.
-Spoon batter into the rings until just full (but not overfull).
-Bake for 25-30 minutes. Serve hot, and enjoy!
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Vegan Month of Food, Day 20: My Family’s Traditional, Southern Cornbread Recipe… Veganized and Baked into Peppers!
I cannot believe that it has been over two years since I brought this cornbread to a dinner party at one of my law school professor’s homes… I can honestly say that it was a hit, even (perhaps, especially) at a party where most people are not accustomed to Southern cooking; no morsel went uneaten. When this cornbread bakes, the smell evokes get-togethers and holidays with my big, loud, happy Southern family… If you want your home to smell like pure love, try this recipe.