Spiced cornbread
1 loaf
Ingredients
| Quantity | 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 |
Directions
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