Lactose Intolerant Confetti Cornbread for Jessica

(...We hate lactose and we won't stand for it!... Seinfeld paraphrase :)

This is an amalgam of about 3 different cornbread recipes I found which I tweaked for the milk omission and then used more veggies. It is truly yummy tho a little greasy (I'm going to keep working on the oil amounts...). It was moist enough and rose well enough that I think you could go a fair amount more on the veggies and it would really almost be a side dish or pasta/rice substitute.

Preheat oven to 425 degrees.

2 c. Martha White corn meal mix or similar
1/4 t. baking powder*
1 c. soy milk (I use plain Silk)
2 eggs, beaten a bit
1/4 c. oil (could probably go less on this but it really made it yummy)
1/4 t. salt
1/2-3/4 c. grated carrots and zucchini (as finely as possible, with juice squeezed out - this is the measurement after squeezing juice not before)

Mix dry ingredients; make a well. Mix wet ingredients save veggies. Pour wet into dry all at once and stir til just all moist (some lumps OK). Stir in veggies.

Pour into greased iron skillet (9" or 10") or baking dish (8x8 or 9x9 or similar). Bake at 425 degrees 20-25 min or until golden brown and clean toothpickage. :) (With iron skillet, after greasing it put in oven as oven preheats.)

Variations: lots of other veggies would work plus one recipe called for cheese and southwestern veggies, including chilis or jalapenos (don't feed that one to Jess though :)

*I'm not sure this is strictly necessary since most corn meal mixes have leavening already but I was worried about the amount of veggies and the cornbread's not rising due to that. It came out great so my suggestion would be to leave this in the first time or two, then if you want to try it without go for it.

originally published on my soon-to-be-defunct myspace blog