Cornbread #2
Serves: 9
Prep Time: 15 min
Cook Time: 20 min
Ingredients
1 Cup
Cornmeal
1/2 Cup
Whole wheat pastry flour
1/2 Cup
Unbleached white flour
2 Tbsp
Organic sugar
2 Tsp
Baking powder
1/4 Tsp
Salt
1 Cup
Non-dairy milk
1/2 Cup
Frozen corn kernels, thawed
1/2 Cup
Prune puree
1 Tbsp
Egg replacer mixed in 4 tbsp water
2 Tbsp
Chopped green chilies (optional)
Directions
1
Preheat oven to 400 degrees.
2
Mix the dry ingredients together in a large bowl.
3
Mix the non-dairy milk, corn kernels and fat replacer together in another bowl. Combine the egg replacer and water and mix with a whisk until frothy. Add to wet ingredients and mix. Stir in the chilies, if desired.
4
Pour the wet ingredients into the dry ingredients and stir until just moistened. Do not over-mix. Pour into a non-stick square baking pan and bake for 20 minutes, until toothpick comes out clean.
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