ONE-pot cornbread: a complete meal.

A complete meal.

This One-pot Cornbread is an easy and wholesome meal! I take my favorite cornbread recipe and then add a bunch of goodies from different macronutrient groups to make it a complete meal.

• Protein + Fat - Black beans, oil and cheese (optional)

• Carbs - The Batter

• Veggies - Red bells, zuchinni, corn, cilantro, jalapenos and tomatoes

I just add all the extras to the batter and then bake it like normal and it turns out de-lish 😋!

This cornbread is great for picnics, travel days, and days when you want to have something ready beforehand so that you can come home to meal that’s already cooked. It pairs great with salad, soup or by itself…and tastes great toasted the day after for breakfast or lunch :). 

cornbread, bread, vegan, gluten-free, sattvic, ayurveda

bread, main dish

American

Yield: 6

Author: Kajal Dhabalia

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One-Pot Cornbread

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

This cornbread is great for picnics, travel days, and days when you want to have something ready beforehand so that you can come home to meal that’s already cooked. It pairs great with salad, soup or by itself…and tastes great toasted the day after for breakfast or lunch :).

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Ingredients

One-Pot Cornbread (gf/vegetarian w/ vegan options)

• 1 cup white or yellow corn meal.
• 1/2 cup Bob’s Red Mill – GF All-Purpose Flour Mix (the maroon bag)
• 1/2 cup Bob’s Red Mill- GF 1:1 Baking Flour Mix (the blue bag)
• 2 tablespoons sugar (I like to use agave or maple syrup)
• 1 tablespoon baking powder
• 1.5 teaspoon pink Himalayan salt
• 1 teaspoon black pepper
• 1 teaspoon mexican oregano
• 1 teaspoon taco seasoning, or 1/2 tsp paprika
• 1 cup buttermilk (see notes below for vegan option)
• 1/3 cup oil ( I like olive or avocado)
• 2 egg replacer eggs, beaten until nice and foamy
• 1 cup corn
• 1 cup diced zuchini
• 1/2 cup red peppers, finely diced
• 1/2 cup finely chopped cilantro
• 1 can black beans, rinsed well
• 1 jalapeno, cut into 9 thin rounds
• Optional: 1 cup cheddar cheese, 1/2 in cubes or shredded

Instructions

1. Pre-heat oven to 400°F. Grease 8-inch square baking pan.
2. Combine meal, flour, sugar, baking powder, herbs, black pepper and Himalayan salt in medium bowl. Combine buttermilk, oil and egg replacer eggs in small bowl; mix well. Add buttermilk mixture to flour mixture; stir just until blended. Fold in corn, zucchini, cilantro and red peppers. Pour into prepared pan. Place jalapeno rounds, tomatoes and cheese on top so when you cut, each piece has a round on top.
3. Bake for 25-30 minutes or until wooden pick inserted in center comes out clean. Serve warm or cool and then refrigerate for later consumption.

Notes

Notes

MISC. NOTES

• Recipe may be doubled. Use greased 13×9-inch baking pan; bake as above. For muffins, batter into 10 to 12 greased or paper-lined muffin cups, filling 2/3 full. Bake in preheated 400°F oven for 15 minutes.
• If you don’t have buttermilk on hand, you can use 1 cup milk + 1 tbsp vinegar
• You can replace oil + sugar with 1/3 cup apple sauce.

VEGAN NOTES

• To substitute the buttermilk: add 1 tablespoon vinegar to 1 cup almond or coconut milk. Let sit for 10-15 minutes and then use in recipe as is. Also omit cheese or substitute with your choice of cheese.

GLUTEN FREE NOTES

• This version is completely Gluten FREE

YOGIC COOKING NOTES

• Add 1 tsp ground jalapeno to enkindle your agni (your digestion fire) and help you with your digestion.
• Add 1/2 teaspoon of turmeric to the batter  for a vibrant yellow color, as well as to help with digestion and balancing of blood sugar. Turmeric is an amazing spice that has a tremendous amount of medicinal healing properties to it. My motto is, the more turmeric you can get in your diet the better!
• *If you do not want to make this recipe gluten free, then just 1 cup all-purpose white flour and omit the sorghum and Four Bean Flour Blend.

Nutrition Facts

Calories

497.66

Fat

22.89 g

Sat. Fat

5.72 g

Carbs

60.05 g

Fiber

9.89 g

Net carbs

50.17 g

Sugar

8.65 g

Protein

15.95 g

Sodium

1237.46 mg

Cholesterol

25.14 mg

Please note that nutritional content may vary slightly depending on the specific ingredients that you use. To ensure accuracy, I suggest entering your specific ingredients into a nutrition calculator such as MyFitnessPal.

https://wholesomesoul.com/blog/one-pot-cornbread-a-complete-meal

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One-Pot Cornbread

Gluten Free / Vegetarian (with Vegan Options)

Serves: 4 ppl - if served alone / 6 ppl - if served with soup, salad, etc.

Print Recipe

Ingredients

• 1 cup white or yellow corn meal.

• 1/2 cup Bob’s Red Mill – GF All-Purpose Flour Mix (the maroon bag)

• 1/2 cup Bob’s Red Mill- GF 1:1 Baking Flour Mix (the blue bag)

• 2 tablespoons sugar (I like to use agave or maple syrup)

• 1 tablespoon baking powder

• 1 1/2 teaspoon pink Himalayan salt

• 1 teaspoon black pepper

• 1 teaspoon mexican oregano

• 1 teaspoon taco seasoning, or 1/2 tsp paprika

• 1 cup buttermilk (see notes below for vegan option)

• 1/3 cup oil ( I like olive or avocado)

• 2 egg replacer eggs, beaten until nice and foamy

• 1 cup corn

• 1 cup diced zuchini

• 1/2 cup red peppers, finely diced

• 1/2 cup finely chopped cilantro

• 1 can black beans, rinsed well

• 1 jalapeno, cut into 9 thin rounds

• Optional: 1 cup cheddar cheese, 1/2 in cubes or shredded

Instructions

1. Pre-heat oven to 400°F. Grease 8-inch square baking pan.

2. Combine meal, flour, sugar, baking powder, herbs, black pepper and Himalayan salt in medium bowl. Combine buttermilk, oil and egg replacer eggs in small bowl; mix well. Add buttermilk mixture to flour mixture; stir just until blended. Fold in corn, zucchini, cilantro and red peppers. Pour into prepared pan. Place jalapeno rounds, tomatoes and cheese on top so when you cut, each piece has a round on top.

3. Bake for 25-30 minutes or until wooden pick inserted in center comes out clean. Serve warm or cool and then refrigerate for later consumption.

Notes

MISC. NOTES

• Recipe may be doubled. Use greased 13×9-inch baking pan; bake as above. For muffins, batter into 10 to 12 greased or paper-lined muffin cups, filling 2/3 full. Bake in preheated 400°F oven for 15 minutes.

• If you don’t have buttermilk on hand, you can use 1 cup milk + 1 tbsp vinegar

• You can replace oil + sugar with 1/3 cup apple sauce.

VEGAN NOTES

• To substitute the buttermilk: add 1 tablespoon vinegar to 1 cup almond or coconut milk. Let sit for 10-15 minutes and then use in recipe as is. Also omit cheese or substitute with your choice of cheese.

GLUTEN FREE NOTES

• This version is completely Gluten FREE

YOGIC COOKING NOTES

• Add 1 tsp ground jalapeno to enkindle your agni (your digestion fire) and help you with your digestion.

• Add 1/2 teaspoon of turmeric to the batter  for a vibrant yellow color, as well as to help with digestion and balancing of blood sugar. Turmeric is an amazing spice that has a tremendous amount of medicinal healing properties to it. My motto is, the more turmeric you can get in your diet the better!

• *If you do not want to make this recipe gluten free, then just 1 cup all-purpose white flour and omit the sorghum and Four Bean Flour Blend.