Native Americans have been making cornbread for hundreds of years, grinding corn into their flour and meal. They used corn as a major food source, creating grits, mush, soup, tamales, and tortillas. Corn is a good source of fiber, rich in vitamin C, magnesium, and B vitamins. However, since the mid 90’s, corn has been genetically modified and currently 92% of corn is genetically engineered. Fortunately, the use of genetically modified products are prohibited in growing organic corn, so kids can use organic cornmeal in the recipe.
Preheat the oven at 400 degrees. Kids can measure 1 cup organic whole wheat pastry flour, 1 cup organic cornmeal, ¼ cup organic sugar, 2 tsp baking powder, 1 tsp baking soda, ½ tsp sea salt into a large bowl. Sauté ¼ cup chopped organic red onion, 1 minced garlic clove, ¼ cup chopped red bell pepper, and 1 small minced red chili pepper in 1 – 2 tbsp organic extra virgin olive oil for 5 minutes in a medium pan.
Add fresh from the garden 1 tsp cut finely rosemary, 1 cut finely sage leaf, 1 tsp cut finely oregano, leaves from 1 thyme sprig into the pan, cook for 1 minute and remove from heat. Pour the contents of the pan into the large bowl. Stir in ¼ cup chopped organic sun-dried tomatoes, 5.3 oz organic soy yogurt, ½ cup almond milk, and ½ cup organic canola oil.
Line a mini muffin pan with cupcake liners and pour the batter equally. Bake in the oven for 12 – 13 minutes and let cool. Kids can make savory cornbread mini muffins to delight family and friends this holiday season.
Sounds delicious!