Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 tsp. baking powder
- 2 tsp. chili powder
- 1 1/2 tsp. salt
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. dried sage
- 1/8 tsp. cayenne (optional)
- 1 3/4 cups soy milk
- 3 Tbs. vegetable oil
- 3 scallions (white and light green parts), chopped
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups whole wheat pastry flour
- =
Directions
Preheat oven to 375°F. Lightly oil 8 1/2-inch square baking pan.
In large bowl, sift together flour, cornmeal, baking powder, chili powder, salt, thyme, oregano, sage and cayenne if desired.
Add soy milk, oil and scallions and mix well with a wooden spoon. Pour batter into prepared pan.
Bake until cornbread is light golden brown, about 20 minutes. Transfer to a wire rack and cool completely in pan before crumbling to use in stuffing.