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Ingredients
Cornbread:
2 cups whole wheat pastry flour
1 cup yellow corn meal
2-3 teaspoons baking powder
1 teaspoon baking soda
generous pinch sea salt
1/2 teaspoon ground cinnamon
1/2 cup extra virgin olive oil
2 tablespoons brown rice syrup
2/3-1 cup unsweetened almond or soymilk
1/2 cup fresh/frozen corn kernels
Green bean salad:
extra virgin olive oil
3-4 shallots, thin half moon slices
2 cloves fresh garlic, minced
sea salt
1 small carrot, fine matchstick pieces
2-3 cups green beans, tips trimmed, left whole
grated zest of 1 lemon
balsamic vinegar
Directions
Preheat oven to 350 degrees and lightly oil and flour a 9 x 9-inch glass baking dish.
To make the cornbread, combine flour, corn meal, baking powder, salt and cinnamon in a mixing bowl. Whisk to impart air into the mixture. Stir in oil and rice syrup. Slowly add soymilk, mixing to create a smooth, spoonable batter. Fold in corn. Spoon batter evenly into prepared dish and bake until the center springs back to the touch, about 35 minutes. Remove from oven and set aside to cool before slicing.
Prepare the bean salad. Combine oil, shallots and garlic in a saute pan and place over medium heat. When the vegetables begin to sizzle, add a pinch of salt and saute until the shallots are just limp, about 1 minute. Add carrot and lemon zest, a pinch of salt and saute for 1 minute. Stir in green beans, cover pan and reduce heat to low. Cook until beans are bright green and crisp tender, about 4 minutes. Remove from heat, sprinkle lightly with vinegar and stir gently to combine.
To serve, cut a square of cornbread and place on an individual salad plate. Mound green beans over top of the bread and serve hot. Makes 8 servings cornbread and about 4 servings green bean salad.
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Print ThisCornbread with Green Bean Salad
This side dish is almost a meal. With a moist cornbread as the base, the green bean salad adds a crispy freshness to any feast.Ingredients
Cornbread:
2 cups whole wheat pastry flour
1 cup yellow corn meal
2-3 teaspoons baking powder
1 teaspoon baking soda
generous pinch sea salt
1/2 teaspoon ground cinnamon
1/2 cup extra virgin olive oil
2 tablespoons brown rice syrup
2/3-1 cup unsweetened almond or soymilk
1/2 cup fresh/frozen corn kernels
Green bean salad:
extra virgin olive oil
3-4 shallots, thin half moon slices
2 cloves fresh garlic, minced
sea salt
1 small carrot, fine matchstick pieces
2-3 cups green beans, tips trimmed, left whole
grated zest of 1 lemon
balsamic vinegar
Directions
Preheat oven to 350 degrees and lightly oil and flour a 9 x 9-inch glass baking dish.
To make the cornbread, combine flour, corn meal, baking powder, salt and cinnamon in a mixing bowl. Whisk to impart air into the mixture. Stir in oil and rice syrup. Slowly add soymilk, mixing to create a smooth, spoonable batter. Fold in corn. Spoon batter evenly into prepared dish and bake until the center springs back to the touch, about 35 minutes. Remove from oven and set aside to cool before slicing.
Prepare the bean salad. Combine oil, shallots and garlic in a saute pan and place over medium heat. When the vegetables begin to sizzle, add a pinch of salt and saute until the shallots are just limp, about 1 minute. Add carrot and lemon zest, a pinch of salt and saute for 1 minute. Stir in green beans, cover pan and reduce heat to low. Cook until beans are bright green and crisp tender, about 4 minutes. Remove from heat, sprinkle lightly with vinegar and stir gently to combine.
To serve, cut a square of cornbread and place on an individual salad plate. Mound green beans over top of the bread and serve hot. Makes 8 servings cornbread and about 4 servings green bean salad.
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