Deluxe cornbread

Yield: 1 Servings

Measure Ingredient
1¼ cup Whole wheat flour flour
¾ cup Corn yellow meal*
⅛ cup Sweetener; (sugar can be used)
2 teaspoons Baking powder; (sodium-free preferred)
½ teaspoon Salt
1 cup Low-fat plain soy milk or rice milk
½ cup Fresh or frozen corn kernels
1 tablespoon EnerG egg replacer with 4 T water
½ cup Apple sauce; (unsweetened) or prune puree**
\N \N Add chili peppers or hot sauce to taste


There must be many in the archives, in the past four or five years I've seen quite a few posted to the list. Here's one (recently revised) from my Healing Heart Handbook (Health Communications, Inc., 1996): Whip egg replacer with water and add liquid ingredients. In a separate bowl, mix the dry ingredients well. Add dry to wet and stir gently until evenly distributed, but don't over-mix. Pour in a non-stick pan (bread-loaf or 8 X 8) and bake in a preheated oven at 400 F. for 20 - 25 minutes. (When a knife blade comes out clean, it's done.) Microwave directions: Mix wet, mix dry, combine until moistened. Pour batter into a non-stick 9 inch microwave-safe pie plate or round cake pan.

Cook at high for 5-6 minutes or until the surface appears dry. If no turntable, rotate each 2 minutes. Let stand 5 minutes before serving.

* yellow corn contains more phytochemicals/isoflavones that help prevent heart disease and cancer than white corn ** if using prune puree (Lighter Bake/Wonderthin) reduce sweetener by half 10 servings, each: 122 calories, 4 percent from fat (0.539 g), 85 percent from carbohydrate (26.9 g), 11 percent from protein (3.47 g) Neal Pinckney <> Healing Heart Foundation <> Makaha, Hawaii <> AH6HM Posted to fatfree digest by "Dr. Neal Pinckney" <heart@...> on Jun 10, 1998, converted by MM_Buster v2.0l.

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