God’s Green Earth Corncake
1 6 oz. package MARTHA WHITE Buttermilk Cornbread & Muffin Mix
1 7 oz. package MARTHA WHITE Sweet Yellow Cornbread & Muffin Mix
1/2 c. vanilla soymilk
1/2 cup roasted & salted sunflower seeds
1/8 cup pure maple syrup
1/2 tsp. onion powder
1/2 tsp. chili powder
1 Tbs. olive oil
1/3 cup sweet onion, sliced
3 cups baby spinach leaves
1/2 c. corn
1 c. tomatoes, sliced and halved
2 Tbs. fresh basil, chopped
1/2 c. sour cream
1/4 c. pepperocini
1 tsp. lemon juice
Heat oven to 400 degrees. In a medium bowl, combine corn bread mixes, eggs and soymilk. Stir until well mixed. Set aside.
Spray a 10-inch cast-iron skillet with non-stick cooking spray.
Over medium-high heat, cook sunflower seeds, maple syrup, onion powder, and chili powder in skillet, stirring to coat. Cook until seeds begin to stick together and maple syrup bubbles from skillet surface. Transfer to a plate to cool. Set aside.
Wipe skillet clean with a warm rag, then return to stovetop. Turn heat the medium. Pour olive oil into skillet. Add onions, spinach and corn. Stirring often with a spatula, cook until onions become transparent and spinach begins to wilt. Add tomatoes and basil to mixture and heat through.
Pour cornbread mixture into skillet. Using a spatula, fold the vegetables and cornbread together. Sprinkle the top of the cornbread with sunflower seeds. Place in preheated oven and bake 18-20 minutes, or until top springs back when touch lightly with finger. Remove from oven.
In a small bowl, combine sour cream, perpperoncini, and lemon juice to make
Serve cornbread warm or cold with a dollop of ‘Gussied Garden Garnish’ on the side.