Cornbread #2

Name: Cornbread #2
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 9
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)

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.

Print Recipe

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