Black Soybean-Stuffed Cornbread
Warm up with Christina Cooks' Black Soybean-Stuffed Cornbread—spicy, nourishing, and packed with antioxidants for a hearty embrace.
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Cooking tools:
- Oven
- Deep-dish pie plate
- Pastry brush
- Skillet
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Pot
- Wooden spoon
- Cooling rack
- Bay leaf
- Can opener
Ingredients
- extra virgin olive oil
- 1-2 cloves fresh garlic, thinly sliced
- ½ yellow onion, diced
- sea salt
- generous pinch red pepper flakes
- 1 1/2 cups cooked black soybeans
- 1 small can diced tomatoes, drained
- 2 cups sprouted whole wheat flour or whole wheat pastry flour
- 1 cup yellow organic cornmeal
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- generous pinch sea salt
- 1/3 cup extra virgin olive oil
- 1/2 -1 cup unsweetened organic almond or soy milk
- 2 tablespoons finely minced chives
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