Spiced cornbread

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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