Basic cornbread

Yield: 8 Servings

Measure Ingredient
2 cups Cornmeal
½ cup Whole wheat flour
⅓ cup Oat flour
⅓ cup Millet flour
4 teaspoons Baking powder
2 cups Rice milk
4 tablespoons Frozen apple juice
\N \N Concentrate, thawed
3 teaspoons Ener-G Egg Replacer, well
\N \N Beaten with 4 tb. water

Preheat oven to 375 degrees. Mix the cornmeal, flours and baking powder together and set aside. Mix the remaining ingredients together and pour over the dry ingredients. Fold together briefly. Pour into a nonstick 8-inch square pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

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