spiced cornbread
- Categories
- Breads
- Yield
- 1 loaf
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Shortening |
| ¼ cup | Tofu |
| ¼ cup | Brown sugar |
| 1 teaspoon | Salt |
| 3 teaspoons | Baking powder |
| ½ teaspoon | Cumin |
| ½ teaspoon | Coriander |
| ¼ teaspoon | Red pepper flakes |
| 1 tablespoon | Lemon juice |
| 1 cup | Wholewheat flour |
| 1 cup | Cornmeal |
| ½ cup | Soymilk -=OR=- water |
Preheat oven to 375F.
Beat together the shortening, sugar & tofu. Stir in the baking powder, salt & spices. Add the lemon juice. Beat in the flour, cornmeal & soymilk. Ensure that it is well mixed. Turn into an oiled loaf pan & bake for 30 minutes or until the loaf tests done.
Let cool slightly in the loaf pan before turning the loaf out onto a wire rack to cool.
Recipe by Mark Satterly
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