How To: Make Your Own Bread – Aged Cheddar and Greek Yogurt Cornbread


I think this is one of the fastest kitchen to blog posts I have ever shared. But I just couldn’t wait another single second. After just one bite, I can say with utter certainty that this is by far and away the best darn cornbread I’ve ever made.



What makes this bread so special? Well, just like our jalepeno variety, it has a good amount of shredded aged cheddar cheese. And that spicy pepper filled version is still delicious – but I think what takes this bread over the top is the addition of Greek yogurt, corn, and good old fashioned butter…..mmmm!



The Greek yogurt keeps it moist while also keeping the butter to a minimum – but life without butter would just not be worth living. So just a 1/4 cup gives it a nice rich flavour. And biting into a whole corn kernel leads to corn bread texture heaven.



Eat it with a bowl of soup, dipped into chill, or just straight up. I think it would also make a darn good grilled cheese sandwich. And on that note….



Aged Cheddar and Greek Yogurt Cornbread

Serves 8
Meal type Bread
Misc Freezable
Website Adapted from Daily Garnish


  • 3/4 Cups whole wheat flour
  • 1 cup cornmeal
  • 1/2 Tsp kosher salt (plus a pinch)
  • 1/8 Tsp cayenne pepper
  • 1 cup canned corn (drained)
  • 1/4 cup sugar
  • 1/2 Tsp baking soda
  • 1 cup Greek yogurt
  • 1/4 cup almond milk
  • 2 eggs
  • 1/4 cup butter (softened)
  • 3/4 cups aged cheddar cheese (shredded)


This cornbread is great warm fresh out of the oven, but can also be made in advance. Serve with your favourite soup, stew, or chili.


1. In a large bowl combine flour, cornmeal, corn, sugar, baking soda, salt, and cayenne pepper. In a medium bowl combine eggs, yogurt, milk, and butter.
2. Add wet ingredients to dry and stir to combine. Stir in 1/2 cup of the cheese.
3. Spread batter into an 8 x 8 pyrex dish that has been sprayed with cooking spray. Sprinkle the top with the remaining cheese and a pinch of kosher salt. Bake in a 400 degree for about 26 minutes until browned on top and around the edges.



How To: Big Batch – Vegetarian Butternut Squash and Two Bean Chipotle Chili


Did you all enjoy the Superbowl? What an exciting game, right?

Ok, you got me. I only turned it on for the half time show, which I thought was quite enjoyable. And really, the only other reason I would ever be at a Superbowl party is for the food.


So it may be a week or so late, but it’s never too early to start planning your menu for next years party, right? And this chili would be perfect to dish up to your football watching guests.



Smoky and sweet from the chipotle chilli and hearty and filling from the beans and squash. This chili is the perfect crowd pleaser. The squash adds an interesting twist from our other delicious vegetarian chili and is a nice compliment to the spicy flavours.


The chili also freezes great so it makes an excellent make-ahead lunch or dinner. It’s also a perfect one pot meal. Top with a squeeze of lime, some chopped avocado, and maybe a sprinkling of cheese or two.


There is actually no need to wait till next year’s big game to cook up a pot of comforting chili- our extremely cold winter sure warrants a steaming bowl!



Vegetarian Butternut Squash and Two Bean Chipotle Chili

Serves 4
Dietary Vegetarian
Meal type Main Dish
Website Adapted from Cookie and Kate


  • 1 Butternut squash (peeled, deseeded, and cubed)
  • 1 onion (chopped)
  • 2 red peppers (chopped)
  • 3 Cloves garlic (minced)
  • 1 Tbsp chili powder
  • 1 Tsp cumin
  • 1/4 Tsp cinnamon
  • 1 chipotle chili in adobo sauce (deseeded and minced)
  • 1 28 oz can of diced tomatoes
  • 1 1/2 Cups vegetable broth
  • 1 bay leaf
  • 1 can black beans (drained and rinsed)
  • 1 can white kidney beans (drained and rinsed)


I love this chili topped with chopped avocado, cheese, Greek yogurt, and some crushed tortilla chips for crunch. Feel free to substitute whatever beans you have on hand.


1. Preheat a large pot or dutch oven over medium high heat and add olive oil. Add onion, garlic, peppers, and squash and cook for about 5 minutes, or until onion is translucent.
2. Add remaining ingredients and bring to a boil. Cover, reduce heat to medium-low, and simmer for about 45 minutes, or until squash is tender.
3. Serve topped with your favourite chili toppers!



How to: Vegetarian Chili & Jalepeno Cheddar Cornbread

Beans beans the magical fruit…the more you eat, the more you…

add plant-based protein and fibre to your diet!


The intention of todays post was to share a delicious and easy recipe for a meatless main using beans.  (Shout out to my colleague and dedicated blog follower Lynn who inspired this recipe with her ‘What can I do with beans?’ question).

On a whim, instead of popping a slice of whole grain bread in the toaster for a side, I decided to try and whip up a cornbread.   I’ve previously described my baking talent (as in none) so I figured this would be a miss. I also assumed it wouldn’t be blog-able because I found a recipe to try and essentially changed the entire thing.

Well… let me tell you.  Miss it WASN’T! So today is two recipes for the price of one day! (um yes, they are both free to begin with.)

side note: this very rarely works, so please do not take your baking cues from me.

I really like this combo of veg – the celery adds a little texture since the other ingredients get quite soft during cooking.

If you’re looking at this and thinking ‘chickpeas AGAIN!?’ don’t fret, please use whatever type of bean or legume you like.  Kidney beans are a classic chili choice, i just didn’t happen to have any.

I like a kick of heat in my chili, but it’s not for everyone.  Buying a mild chili powder will allow you to add any type and level of heat you like: fresh or pickled jalepenos, sriracha, cayenne pepper, red pepper flakes, rocket fuel, whatevs.

Tomato paste is the secret to a richer tomato flavour.

Most recipe for cornbread that I found were made with buttermilk.  I made my own since I’m not in the habit of buying it.

Without a doubt, these are the hottest pickled jalepenos I’ve ever tasted.  I made a big batch of them this year and haven’t made it through the first jar yet.  In total, I used 6 slices for both the chili and the cornbread. You read right, slices.

I used my naturally non-stick cast iron skillet for the cornbread. A 9″ square baking dish or loaf pan would work well too, but would have to be greased (mmm, an opportunity for butter), and the cooking time will likely vary.

Vegetarian Chili

Serves 6-8
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes


  • 2 tablespoons olive oil
  • 1 Medium onion (chopped)
  • 2 cloves garlic (minced)
  • 2 stalks celery (chopped)
  • 1 Medium green pepper (chopped)
  • 2 Medium zucchini (chopped)
  • 3 cups mushrooms (sliced)
  • 1 28 ounce can crushed tomatoes
  • 1 19 ounce can chickpeas/ kidney beans (undrained)
  • 1 19 ounce can black beans (drained and rinsed)
  • 3 tablespoons tomato paste
  • 2-4 tablespoons chili powder


  • fresh/pickled jalepenos, chill flakes, cayenne pepper or hot sauce (to taste)


1. Heat olive oil over medium heat in a heavy bottomed pot or dutch oven
2. Add onion, celery, garlic and sauté until softened. About 5 minutes
3. Add mushroom, peppers and zucchini and cook for another 3-5 minutes.
4. Add the remainder of the ingredients, reduce heat to low and simmer, covered for at least 15 minutes and up to an hour.

Jalepeno Cheddar Corn Bread

Serves 8
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes


  • 1 and 2/3 cup corn meal
  • 1/3 cup all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 Large eggs
  • 2 tablespoons honey
  • 1 and 1/2 cup old cheddar cheese (finely grated)
  • 1 tablespoon pickled jalepeno (finely minced)


To make your own buttermilk add 1 Tbsp white vinegar to 1 cup of milk (anything but skim) and wait 5 minutes. voila!



1. Preheat oven and cast iron pan to 375F
2. Add dry ingredients to a medium bowl and combine well
3. In a separate bowl or large glass measuring cup, whisk together buttermilk, eggs and honey
4. Add the wet ingredients to the dry ingredient bowl and stir to combine. Add cheese and jalepenos and stir again to combine.
5. Pour batter into preheated cast iron pan, and bake for 20-25 until top is very slightly golden and toothpick barely comes out clean.