God’s Green Earth Corncake

3 p.m.
I’ve figured it out.
I can be a saint
Until 3 p.m.
It it then
That the
ultra-vegan mindset
purest veggie beliefs
olive-oil over butter
convert in me
transform me
{or is that Hyde?}
At 2:45 p.m.
I think
“I can do this.
I can be sugar-free
{Me, a food blogger?! Ist possible?!}
3 p.m.
Oh, well.
It’s 8 p.m. now
and I’m just polishing off
my second Butterfinger.
{sigh of sadness. sigh of delight.}
How ever DO I beat those 3 p.m. munchies?
God’s Green Earth Corncake
with Brickled Sunflower Seeds
By golly, your’re going to love this recipe. It seems so simple–you’ve had onions before, and spinach, and corn. But, when they all come together, under a sky of mapled sunflower seeds, nigh unto a smudge of pepperocini sour cream. Something turns a handful of simple flavors into a whizz-fizz-bang combination, inviting your tastebuds to sit back and enjoy the fireworks. Kapow.
1 6 oz. package MARTHA WHITE Buttermilk Cornbread & Muffin Mix
1 7 oz. package MARTHA WHITE Sweet Yellow Cornbread & Muffin Mix
2 eggs
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
Gussied Garden Garnish. Stir well.
Serve cornbread warm or cold with a dollop of ‘Gussied Garden Garnish’ on the side.
Lean & Green
{’til 3:15.}

10 Responses to “God’s Green Earth Corncake”

  1. PAL says:

    It’s not just the clock on the wall that says 3 o’clock. It’s your biological clock… you can’t ignore your biological clock!

  2. The Cooking Photographer says:

    No idea, but if you ever figure it out you’ll be a billonaire.

  3. Cristine says:

    I can’t do it, either! I need the sugar! :)

  4. Meg says:

    Just search for the Emerald Nuts commercials and they will tell you how to beat the 3pm low-blood sugar coma.

  5. Jodi says:

    lol i just ate a cupcake.. i need sugar about this time! :D

  6. Ashley says:

    my Sonic Lemon Berry slush is feeding my 3pm or should i say 4pm sugar need!

  7. Ashley says:

    i made the corn cake for dinner, it was amazing! thank you!

  8. Whitney says:

    hee hee. Well you TRIED, which is the most important thing!

  9. Noah's Mommy says:

    hey you made it to 3 pm…that’s amazing in my book….

  10. The Muse says:

    Well you have me beat!

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