While all of my friends and classmates were off being spirited at school for the last football game of the season, I was baking a batch of kale corn bread.
In my defense, I was hungry, and my head was spinning with all kinds of kale recipe ideas. I definitely couldn't wait any longer to experiment in the kitchen.
Don't worry, I did go to watch the game eventually.
And before I forget, check out the beast of a breakfast I had this morning.
1 cup rolled oats in 1 1/2 cups milk, 1 tablespoon chia seeds, vanilla protein powder, and 1 teaspoon cocoa powder. Toppings: banana "soft serve" and 1 tablespoon SunButter.
It kept me full for FIVE HOURS. This is exactly why I eat what I eat in the morning (despite all of the ridicule!). If I eat sugary, airy, mainstream cereals, I get hungry three minutes later. And oatmeal without any kind of nut/nut butter/fruit topping doesn't last me longer than 30 minutes. So my breakfasts are massive and filling. And quite satisfying. And healthy.
Back to the corn bread.
- 1 1/2 cup wheat flour
- 1 cup skim milk
- 1/4 cup olive oil
- 1 egg, beaten
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon nutritional yeast
- chopped kale
- frozen corn kernels
- pepper to taste
Preheat the oven to 400F.
Boil a pot of water and add chopped kale. Cook for ten minutes and then drain the water.
Add the wet ingredients to the dry and mix evenly. Then add the cooked kale and frozen corn.
Oh, I also added a teaspoon of nutritional yeast here for a "cheesy" flavor.
Spray some non-stick on a baking dish and spread the batter into the pan.
This goes in the oven for 15-20 minutes.
For an experiment, this turned out quite nicely! However, I'd probably add more salt next time, and more nutritional yeast. Also, because this recipe uses little oil and no butter, this bread is not as moist as regular corn bread, so it could definitely use some sort of dipping sauce, or it would go well with some tomato soup. Mmm....more ideas!
But in the mean time, I'll be snacking away!