Cornbread... yum
I am in love with bread and I'd love to make some cornbread but it will have to wait until January. I was looking at fatfreevegan and ran across what looks to be a good recipe for corn bread.
http://blog.fatfreevegan.com/2007/07...cornbread.html Confetti Cornbread 1 cup white whole wheat flour 1 cup yellow corn meal 1/8 cup natural sugar 1 tablespoon EnerG egg replacer powder 2 teaspoon baking powder 1/2 teaspoon salt 1 cup low-fat plain soymilk 1/4 cup water 1/2 cup plain soy yogurt (may substitute apple sauce) 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1 jalapeño pepper, seeds removed and minced OR 1/4-1/2 teaspoon red pepper flakes (omit for non-spicy cornbread) 1/2 C fresh or frozen corn kernels Spray or wipe a medium-sized cast iron skillet with oil. Place it in the oven and preheat to 400F. (If cast iron is not available, spray a 8x8-inch baking dish with oil, but do not put it in the oven to preheat.) In a large bowl, mix the dry ingredients well. In a smaller bowl, mix the soymilk, water, and yogurt (or apple sauce). Add wet to the dry and stir gently until evenly distributed, but don't over-mix. Fold in the diced peppers and corn. Pour into the hot skillet or prepared pan and bake for 15 - 25 minutes. (A preheated skillet will take less time than a glass baking dish.) When a knife blade comes out clean, it's done. Serve immediately. Makes 8 servings, each containing 160 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g Protein; 35g Carbohydrate; 0mg Cholesterol; 270mg Sodium; 4g Fiber |
All times are GMT -4. The time now is 02:14 AM. |
Copyright © 2024 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.