Mexican Cornbread

This recipe was stumbled upon unplanned and was really good! The meal I had planned to fix required a certain ingredient that I didn't have enough of, so I had to change plans at the last minute. We call that a "happy accident." =)

For a while, I had been craving cornbread and just kept forgetting to work it into my menu plan. When I had to come up with a meal at the last minute, I looked in the refrigerator and saw some chopped onions and bell peppers, some jalapenos and our homemade turkey sausage. I also knew that I had some corn in the freezer. We found a cornbread recipe in our recipe book and decided to just throw it all together in a casserole dish to see what would happen. We enjoyed it so much last week, that we decided to make it again this week with a crock pot of beans. We just had it Tuesday night, and it was delicious! (FYI: We cooked a 1 pound bag of dried navy beans [soaked the night before] with some chopped onion, minced garlic and some salt in the crock pot on high for about 6 hours.)


Here's the recipe...Enjoy! Let me know if you try some variations and whether or not you like them.

Cornbread
2 cups all-purpose flour
1 1/2 cups cornmeal
2 Tbsp. double-acting baking powder
2 tsp. salt
2 eggs
1 1/3 cups milk (we use plain soy milk)
4-8 Tbsp. agave nectar (This depends on how sweet you like your cornbread...I used 6 Tbsp.)
2/3 cup oil (We used coconut oil the first time and grapeseed oil the second time. Both worked just fine.)

Ingredients to add to cornbread mixture:
1 1/2 cups turkey sausage
1/2 cup corn
1/2 cup bell pepper, diced
1/2 cup onion, diced
1/3 cup canned or fresh jalapenos, chopped (obviously, less if you don't want it too spicy, more if you want it more spicy.)

This is all we used because that's all we had on hand at the time, but feel free to experiment with additional ingredients. I imagine this would be a good mixture to "sneak" in some veggies that your kids might not eat alone (ie. chopped spinach, diced zucchini or squash, diced mushroom, etc.).

Preheat oven to 375 deg. F. Grease 9" X 13" baking dish (We use grapeseed oil).

Dice and chop pepper, onion and jalapenos and combine with corn and sausage. Set aside.

In medium bowl with fork, mix together flour, cornmeal, baking powder and salt. In small bowl with fork, beat together egg, milk, agave nectar and oil. Pour egg mixture all at once into flour mixture. Stir just until flour is moistened. Do not overstir--It should be slightly lumpy. Add vegetable and sausage mixture to batter and gently combine. Pour batter into the prepared baking dish and spread evenly. Bake 30 minutes or until golden.