This moist cornbread is an ideal companion to bean soups and chilis.

　　

Ingredients

makes 12 squares

　　1 1/2 cups stone-ground whole-grain cornmeal

　　1/2 cup unbleached white flour

　　1/4 cup toasted wheat germ

　　1 teaspoon baking soda

　　1/2 teaspoon baking powder

　　1 teaspoon salt

　　1 cup plain soy yogurt

　　2 tablespoons olive oil

　　1/4 cup rice milk, or more as needed

　　1 small fresh hot chili, seeded and minced, or one 4-ounce can chopped mild green chilies

　　1/2 cup frozen corn kernels, thawed

　　

Step 1

Preheat the oven to 400 degrees.

　　

Step 2

Combine the first 6 (dry) ingredients in a mixing bowl and stir together.

　　

Step 3

Make a well in the center of the dry ingredients. Pour in the yogurt, oil, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.

　　

Step 4

Stir in the chili and corn kernels. Pour the mixture into an oiled 9-inch-square baking pan. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center tests clean. Let cool slightly; cut into squares and serve warm.

　　

Nutrition Information

Step 5

Per square (12 squares per pan):

　　

Step 6

Calories: 128

　　

Step 7

Total fat: 4g

　　

Step 8

Protein: 3g

　　

Step 9

Fiber: 2g

　　

Step 10

Carbohydrate: 22g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 257mg

　　Vegan Soups and Hearty Stews for All Seasons