Sunday, April 07, 2013

Whole Food Savory Corn-Oatmeal 'Bread' made from leftover Split Pea Soup..

First of all, thank you for the outpouring of support on my last post where I talk about what my life was like when I weighed 300 lbs.  

As I said in that post, I believe in eating whole foods with a focus of frugality.  I love to experiment and have made several delicious batches of what I call, "Pizza Bread." using 100% whole ingredients, similar to my sweet, but sugar free breakfast breads.  

So, I had some leftover Chipotle Split Pea Soup that I would normally turn into a burger, but today I wanted to experiment with savory bean based "breads."  I had some coarse cornmeal and old fashioned oats and around 2 1/4 cups of the leftover soup, so I stirred it all together and baked it an 8 by 8 square glass pan .  

I think any thick, bean based soup would work well, Chili would be amazing! Now, just a word of caution. This is NOT cornbread.  This is a little umm.... weird, but I like it and think it is a great alternative to bread.  It is full of nutrition and would make a great snack or savory breakfast.  I'm a peanut butter nut, and I think peanut butter would taste really good on it.  

Savory 'Breakfast Bread'
  • 2 1/4 cups leftover split pea or other bean based soup
  • 3/4 cup coarse cornmeal
  • 1 1/2 cups old fashioned oatmeal
  • 1 tsp all purpose seasoning salt or creole seasoning
  • 1 tbsp psyllium husk

Mix everything together; spray a glass 8 by 8 baking dish with cooking spray and bake at 400 for 50 minutes, rotating pan halfway through baking time. Allow bread to cool completely before eating.

You can totally get creative with spices/herbs.  I just wanted to make a very simple recipe.  I will share my Pizza Bread recipe soon, when I get some fresh basil.  It is super yummy!

If you're looking for a more traditional Cornbread, here are several recipes:

Sneak Peak at upcoming recipes: Jerk-Buffalo Roasted Chickpeas

Sesame Ginger Slaw

Black Bean Mole Tostadas

Strawberry Shortcake


  1. This is a great idea - I made some today with some leftover chili. I added some extra liquid (broth) because my chili is very dry/thick. I also subbed flaxmeal for the psyllium husks .. and I only cooked it for 40 minutes.

    Given all those alterations - I love it (especially good with a healthy dollop of salsa on top). Next time I make lentil or split pea soup, I'm saving a bit out to make this again!

  2. Awesome! I'm so glad it worked well. Did you add 2 TBSP flax meal?

  3. looks yummy. Thanks for sharing. Glad to found u, and follow.


  4. Love all the photos specially the strawberry shortcake and corn oatmeal bread.