Savory Cornbread

We had a delicious kitchen "flop" the other night.

It was technically a flop because it didn't turn out the way I wanted it to.  Like bread.  Like the pictures from the original recipe looked.  It was less like bread and more of a patty.

But it was one amazing patty.  Scot couldn't get enough and we polished the entire pan off with dinner.  But since I served it with soup, I was wanting bread, so I was a little disappointed.

Later that same week, I combined my traditional cornbread recipe with the other recipe and got a delicious savory cornbread.  Score.

Since both recipes were great, here they both are.  I did tweak the original recipe, but I don't think it was the tweaking that make the bread more patty-like.

Ok. Try 1.

Savory Patty

• 2 T flaxmeal + 1/4 c warm water.  Mix and set aside.
• 1/4 c cornmeal
• 1/4 c flour
• 3/4t baking powder
• 1/2 t salt
• 1/2 t apple cider vinegar
• 1/4 c pumpkin puree
• 2 T canola oil
• 1 t herbs de provence
• 1/4 t mustard powder
• 1 T nutritional yeast (opt)
• 1/2 c loosely packed finely chopped spinach
• 1 small red onion, diced

-- Saute red onion until very well sauteed.

-- Combine all dry ingredients

-- Combine all wet ingredients with the flaxmeal mixture.

-- Add wet to dry and mix well.

-- Add in onions and spinach

-- Spread into greased an 8x8 baking dish and bake for 40 minutes at 350

And now, try 2.

Savory Cornbread

• 1 c cornmeal
• 1 c flour
• 1 T baking powder
• 1/2 t salt
• 1 1/2 t herbs de provence
• 1/2 t dry mustard
• 1 T nutritional yeast (opt)
• 1 large red onion
• 1/2 c milk
• 1/2 c pumpkin puree
• 2 eggs
• 2 T canola oil
• 2 T honey
• 1 cup loosely packed finely chopped spinach

-- Saute red onion until very well sauteed.

-- Combine all dry ingredients

-- Combine all wet ingredients.

-- Add wet to dry and mix well.

-- Add in onions and spinach.

-- Spread into greased an 8x8 baking dish and bake for 30 minutes at 350