Serves: 8 |
Prep Time: 15 minutes |
Cook Time: 25 minutes
Ingredients
- 14.5 ounces Eden Pinto Bean & Spelt Chili
or any Eden Chili - 1 cup organic sweet corn, fresh or frozen
- 1/2 cup diced onion
- 1 cup organic corn meal
- 3/4 cup organic unbleached white flour
- 2 tsp non-aluminum baking powder
- 1/2 tsp Eden Sea Salt
- 1 cup Unsweetened Edensoy
- 1 Tbsp Eden Apple Cider Vinegar
- 2 Tbsp Eden Extra Virgin Olive Oil, or Safflower Oil
Directions
Preheat the oven to 375°. Combine chili, corn and onions and place in a 10" pie plate or casserole dish. In a small mixing bowl, combine the cornmeal, flour, baking powder and sea salt. Mix thoroughly. In a measuring cup combine the Edensoy, oil and vinegar. Let sit for 2 to 3 minutes until thick like buttermilk. Pour the liquid into the dry flour ingredients and stir until smooth. Pour the batter evenly over the bean mixture. Bake uncovered until a cake tester inserted into the cornbread comes out dry, approximately 25 minutes.
Nutritional Information
Per serving - 196 calories, 5 g fat (23% calories from fat), 7 g protein, 33 g carbohydrate, 4 g fiber, 0 mg cholesterol, 306 mg sodium